Penny’s Perthshire Butteries

• 680 g strong white flour
• 15 g salt
• 25 g

Sieve the flour and salt together into a large, wide mixing bowl. Make a well in the centre.

Crumble the yeast into the sugar in a measuring jug, Add the tepid water and mix to a smooth liquid. Pour this yeast liquid into the flour and work it to a soft but not sticky dough.

Turn the dough out onto a lightly floured work surface and knead for about 10 minutes, until it’s smooth,