Preheat oven to 200°C.
Sift flour, salt and sugar together.
Add dry yeast and mix
Rub butter into dry ingredients and gradually add lukewarm water to mix to a soft dough.
Add more water if needed.
Turn out onto a lightly floured surface and knead dough for about 10 minutes until smooth and elastic.
Place dough in an oiled bowl, cover and allow to rest for 20 minutes.
Knock down the dough and divide into two.
Place each portion in a greased 23 cm loaf tin, cover with oiled plastic wrap and leave to rise in a warm place for about 30 - 40 minutes until double in size.
Brush top with water and bake for 35 minutes or until bread has a hollow sound when you tap on it with your knuckles.