This recipe has stayed almost the same since it was first made in 1943.
500g white bread flour 8g table salt 2g/½ tsp lard 1.5g/¼ tsp fresh yeast 280g minus 1 tbsp water Butter or oil, for greasing
Mix all of the ingredients together thoroughly, then knead quite firmly until you have a smooth and stretchy dough. As it is so tight (which means the ratio of water to flour is quite low), you might need to stop and leave the dough to rest for 10 minutes before continuing. Cover and leave to rise at room temperature overnight.
Grease a large loaf tin, shape the dough to fit and place it in the tin. Cover and leave to prove at room temperature for two hours.
Heat the oven to 240–250°C/220–230°C fan/475–500°F/gas 8–9, or as high as it will go. Dust the top of the dough with flour, if you like, slash down the middle of the loaf and bake for 45 minutes.