By Paul Gayler
This delicately flavoured loaf is one of my favourites and a real winner at the Lanesborough, where we serve it as an accompaniment to our cheese selection. I like it slightly warm with my cheese.
If using fresh yeast, put it in a small bowl, pour on the water and mix until smooth. Sift the flour and salt into another bowl and rub in the butter, then make a well in the centre and add the yeast and water mixture. Stir in the flour to form a soft dough. If using Easyblend yeast, stir it into the flour after rubbing in the butter and then pour in the water.
Turn the dough out on to