Sift the flour, place it in a bowl, make a volcano and place the yeast in its center. Cover. Add salt, butter and water.

Mix all the ingredients until they are well integrated. Then work it with your hands until it separates from the walls of the container.

On a surface sprinkled with a little flour, knead for about 10 minutes until homogenized and becomes elastic.

Make a ball and place it in a container anointed with oil; cover it with a damp cloth. Let it leaven for about two hours in a warm place. Until it doubles in volume

Grease a bread pan with oil. We suggest 19 x12x9 cm. Squeeze the dough and let it rest for 10 minutes. Give it the shape of a rectangle, with the same width of the mould. Fold it in three parts, place it inside the mold, with the doubles down.

Cover the mold with a damp cloth and let it leaven in a warm place, until it rises to the edge of it.

Paint it with salt dissolved in water.

Bake for 40 minutes at 230 degrees Celsius.

The surface of the bread is going to brown and will sound hollow when you tap it. Let it cool on a grill.