Measure the flour, dried yeast and salt into the large mixing bowl (keeping the salt and yeast separate).
Make a well in the flour and add the butter and water.
Bring the dough together using your hand or a dough scraper until it forms a soft dough (or mix gently using a dough hook and stand mixer). Add a little more water if the dough looks too dry.
Lightly flour or oil a work surface and knead the dough for around 10-15 minutes (or 8-10 minutes using a dough hook and stand mixer).
Once the dough has been kneaded, place it back into the mixing bowl, cover and leave it to rise for at least an hour or until the dough has at least doubled in size.
Remove the dough from the bowl and flatten a bit to remove any large air bubbles.
Roll up and shape the dough either into an oblong shape if you're using a bread tin or into a round or bloomer chape if you're making a free form loaf.
Place the dough either onto a baking sheet or tray lined with a sheet of baking parchment or a lighlty greased and floured loaf tin so it doesn't stick
Cover and leave the dough to prove (rise again) for around an hour or until the dough has doubled in size.
Preheat an oven to 230°C or 446°F.
Slash the dough with a sharp serrated knife and sprinkle with flour (optional).
Bake the loaf for around 25 minutes until golden brown and it makes a hollow sound when you knock the base with your nuckle.
Place the loaf onto a wire rack and leave until it's completley cooled.