Farmhouse loaf

Place the flour, salt and sugar into a large mixing bowl. Add the fat and rub in using your fingertips until very fine, make a well in the centre.

Measure the water out making sure it is no hotter than body temperature, then divide in half.

Whisk the yeast into one half measure until dissolved then add to the flour. Using a flat blade knife mix together adding more water from the other half.

Mix to a dough then tip out onto a floured surface. Knead until a soft dough is achieved. Cover with a damp cloth to allow to double in size.

Knock back the dough by kneading again for 5 minutes until smooth tucking the dough under its self for a smooth top. Place into a lightly greased tin. Place in a warm place until double in size.

Bake in a preheated oven at 200C, 400F, Gas Mark 6 for 40 minutes. To test when cooked tip out of the tin onto a cloth held in your hand and tap the underneath and it should sound hollow when fully cooked.

If it sounds dense return to the oven for a further 10 minutes. Allow to cool then slice as required.

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