Warm the flour in the oven on its lowest setting for 10 minutes. Meanwhile, put the water in the microwave for 1 minute, then sprinkle the yeast over the surface and leave to prove until the flour is out of the oven.
Next, add the salt to the flour and rub in the butter. Add the yeasty water and mix until it's dough.
Turn out onto a floured surface and knead until smooth (only a couple of minutes). Wash out and grease the mixing bowl you just used and return the dough. Let it rise for 1 hour. Grease a large bread tin.
Knead the dough again for a minute or so and place it in the bread tin and let rise again for 30 minutes. Make a lengthways slit along the top of the loaf.
Bake at 220 C / Gas 7 until loaf sounds hollow when tapped, about 25 to 35 minutes. Turn out the loaf and let cool for at least 30 minutes before slicing.
I'm not sure what sort of measuring instrument was used to work out how much water should be used, but I'm pretty sure its wrong. According to every other recipe I've compared this with, after I made the mistake of following this one, there should be about 1/4 of the 900ml recommended. If you want wallpaper paste, follow this recipe. Your walls will taste nice. I managed to rescue this and turn it into a lovely foccacia. - 03 Oct 2010
This recipe is misleading. I agree with the previous reviewer. Fortunately I read the review prior to making the bread. The water should only be enough to bind the dough together - probably a bit less than half a pint and certainly not a pint and a half! Otherwise a reasonable loaf. - 26 Nov 2012