Instructions: Grease the loaf tins or tin.

Measure the flour into a large bowl add the salt and rub in the butter until the mixture resembles fine breadcrumbs.

Make a well in the centre crumble in the yeast and then pour in the water.

Mix by hand and knead into a ball in the bowl.

Turn out onto a clean dry surface and knead for about 4 minutes (brown bread will not require as long).

Return the dough to the bowl cover with clear film and leave to rise near the aga for 1 to 1 1/2 hours until double in size.

Put the greased tines near the aga to warm knock back the dough and knead again for 2 to 3 minutes then divide in half if making two leaves.

Slightly flatten the ball of dough with the heel of your hand and fold in two opposite sides slightly overlapping roll up like a swiss roll.

With the fold underneath put in the loaf tin or tins cover with oiled clear film and leave to prove for about 1/2 hour (with brown bread as soon as a few pin holes begin to appear the leaf is ready to bake). Remove clear film.

2 ovenaga roasting oven: with grid shelf on the floor of the ovenbake for about 20 to 30 minutes 4 ovenaga for two tins 35 to 40 minutes for a 2 lb loaf until evenly browned and when the loaf is turned out a hollow noise is made when the loaf is knocked on the base.

For a crown loaf use half the quantity of dough to make 12 equal sized balls. Place a greased 8 inch 200mm shallow cake tin and bake for 25 minutes.

The constant warmth of the aga is ideal for rising and proving and the perfect ovenfor the actual baking. To make a lighter wholemeal or granary loaf substitute half the quantity of flour with strong white flour this also makes the dough easier to handle. Brown flour absorbs more liquid so increase the water accordingly.

Makes 2 x 450g or 1 x 900g.

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