Here's what you'll need:
500g Strong Baking Flour.
15g Butter/Vegetable Oil and extra for kneading.
1 1/2 tsp Salt.
1 tsp Sugar.
1 Sachet Easy Bake Yeast.
300ml Warm Water (I use 100ml of boiling water and 200ml of cold water).
Note: Place the Salt on one side of the bowl and the Yeast on the other. The Salt will kill the Yeast if it comes into direct contact with it.
Add enough water and mix to form a soft dough.
Begin to knead the dough by pushing the dough away from you with the heel of your hand. Roll the dough back again in an even movement. Turn the dough and continue to knead.
It may take as 10 minutes or more for the dough to be fully kneaded. When the dough is springy and light and has an even texture - you're there.
Then I roll approximately 1/3 of the dough towards me, keeping the roll tight and even.
Then roll it again securing the edge on the bottom.
Place the dough in the Loaf Tin and cover with oiled cling film.
Turn your oven on to preheat - 230C/Gas 8.
It will need to rest until it doubles in size this may take between 20-60 minutes.
Bake the bread for 15 minutes then reduce the heat to 200C/Gas 6.
Bake for a further 15-20 minutes until the bread is risen and is nicely browned.
Place on a wire rack to cool.