Ingredients

• 2½ cups bread flour (or plain white flour)
• 1 teaspoon salt
• 2 tablespoons sugar
• 2 teaspoons instant dried yeast *see note
• 250 millilitres warm water
• 50 grams butter, melted (plus a little extra butter for brushing on top)

Instructions

• Into a large bowl, add the flour, salt, sugar and yeast. Give this a quick stir and then add the warm water and melted butter; stir to fully combine. Once the dough has come together, turn out onto a clean surface and knead for 10 minutes.
• After 10 minutes of kneading, return the dough to a clean bowl, cover with plastic wrap and leave to rise in a warm spot for an hour or until the dough has doubled in size.
• Grease and line an approximate 11cm x 30cm loaf tin with baking paper. Once the dough has doubled in size, turn out onto a clean surface and again knead for a couple of minutes. Shape the dough into an approximate size of your loaf tin. Add the dough to the loaf tin, cover with plastic wrap and leave to proof for a further 30 minutes, or until it has again doubled in size.
• Preheat your barbecue for indirect cooking over medium-low heat (170°C to 190°C). If you are using a Weber Q® barbecue, set up your barbecue with a convection tray and a trivet.
• Using a sharp knife, carefully score the top of the dough several times. Using a pastry brush, gently brush the melted butter over the top.
• Bake the bread over indirect medium-low heat for 20 to 25 minutes, or until the loaf sounds hollow when tapped on. Remove from the barbecue with heatproof gloves and leave to cool for at least 5 minutes before slicing.