Put the salt and flour into a warm mixing bowl

Cream the yeast and sugar and pour into a well in the centre of the flour

Cover the yeast mixture with a little of the flour and leave in a warm place until it becomes frothy

Proceed to mix the dough, adding the warm water gradually

Knead well for about 10 minutes until the hands and sides of the bowl are free of dough

Cover the bowl and leave in a warm place until the dough has doubled its original size

Turn it out on to a floured board and mould into a loaf according to the size of the tin

Put the loaf into the warm, greased tin and leave to rise again for another half hour

Bake in a moderately hot oven for approximately 1 and a half hours, according to size