Weigh the flour into a large bowl or the mixer bowl (if you're using one).
Add the yeast and salt to the flour, keeping them separate on either side.
Measure the water into a jug (see tips on warm water below).
Make a well in the flour, add butter and the water mix and bring together.
Knead the mixture by hand for around 15 minutes on a floured surface or for 10 minutes using a dough hook.
Place the dough back into the large bowl and cover with clingfilm or a damp tea towl.
Let the dough rise until it's doubled in size - for at least one hour (time will depend on how warm the room is).
Once the dough has risen, scrape the dough out of the bowl onto a floured surface.
Knock back the dough by kneading a few times to get rid of any large air bubbles.
Lightly oil the bread tin with olive oil (if you're using one).
If you're using a bread tin, shape the dough into a rectangular shape so it fits in the tin with any creases facing down. If you're using a baking tray, shape the dough into a round shape and place it on the tray.
Cover the loaf with a clean tea towel or place it in a large bag, making sure the plastic doesn't touch and stick to the dough and let the dough prove (rise again) for another hour.
Once the hour is nearly up, preheat the oven to 230°C/450°F.
Slash the top of the loaf with a serrated knife (about 1/2cm deep) (see tips below).
Place the bread in the oven and bake for around 30 minutes until it's golden brown and sounds hollow when you knock on the base.
Take the bread out of the tin, leave to cool on a wire rack and enjoy!