Add warm water, yeast and sugar to a bowl. Stir well and leave for a few minutes (a good time to melt the butter). Add the flour and salt and mix with a spoon until it's mostly mixed together. Then pour in the butter and squidgy it all together with your hands. Cover the bowl and leave for 10 minutes.

After the first 10 minutes, give the dough a light knead. Then cover. Repeat this 10 minute rest, then light knead, another two times. Finally, cover and leave for 15 minutes.

Lightly flour a work surface. Tip out the dough onto the surface and roll into a long rectangle. Roll it up (from the shorter side) and, with the seam facing down, tuck in the two edges so you have a pretty loaf-shaped thing.

Place in a 2lb loaf tin (I line mine with parchment to avoid sticking). Leave in a warm place to rise. Dan Lepard's recipe suggests leaving to double in height (1.5 hours) but I only leave mine about 30 minutes (while the oven preheats).

Pre-heat the oven to 240C (220C fan-assisted). I recommend steaming the oven if you have time by putting a tray full of water at the bottom of the oven. Dust the loaf with flour and slash it a few times with a bread knife. Place in the oven for 20 minutes (mind the steam when you open the door!). Reduce the heat to 200C (180C fan-assisted) and bake for another 20-25 minutes until golden brown. Remove from the oven and carefully remove the loaf from the tin onto a wire rack. Leave to cool before slicing (if you can!).