Put the flour into a large bowl, add the butter, and rub in with fingertips until the mixture resembles breadcrumbs. Stir in the sugar, salt, and yeast. Gradually mix with enough warm water to make a soft dough.
Knead well on a lightly floured surface for 5 mins until the dough is smooth and elastic. Put the dough back into the bowl, cover loosely with oiled clingfilm and leave in a warm place for 45mins or until doubled in size.
Tip the dough onto a lightly floured surface, knead well, and put into a greased 500g tin.
Cover loosely with oiled clingfilm and leave in a warm place to let the dough rise for 30mins, or until the dough reaches the top of the tin.
Remove clingfilm, sprinkle with flour and bake in a pre-heated oven at 200 degrees C, for 25 mins
Holding the tin with oven gloves remove from the oven, loosen the bread with a knife, and transfer to a wire rack to cool