Cottage loaf

Sift the flour in a fairly large mixing bowl and stir in the salt, sugar and yeast. Rub in the butter until well blended and make a hollow in the centre of the mixture. Pour about 150 ml water into the hollow and mix. Add more water if necessary and mix by hand to form a firm dough. Turn the dough out onto a floured surface and knead gently until soft and elastic, about 12-15 minutes. Place the ball of dough in a lightly oiled mixing bowl, turning the ball so it is coated in oil all over. Cover lightly with a cloth and leave in a warm place to rise until double in volume. Meanwhile preheat the oven to 230 ºC and sprinkle a baking sheet lightly with flour. Turn the dough out and knock back gently to remove air bubbles. Break off a third of the dough and shape the two parts into balls. Place the larger bail on the floured baking sheet and brush the top lightly with water. Place the smaller ball on top and press down firmly. Press a hollow into the smaller ball with your index finger that has been dusted with a little flour. Leave the dough to rise again until springy to the touch. Dust with flour and place in the oven. Reduce the oven temperature to 190 ºC and bake the loaf for about 20 minutes or until done (the bottom of the loaf will sound hollow when tapped). Cool the loaf on a wire rack.
Makes 1 medium-sized loaf.