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In a large bowl, add the flour, yeast and salt and mix to combine.
Make a well in the middle of the mixture and add the butter/margarine/oil and warm water.
Mix to combine, adding a little more water if required, and using your hands to bring together into a soft, lumpy, slightly sticky dough.
Turn the dough out onto a floured surface and knead for around 10 minutes, until the dough is smooth and elastic.
Place the dough in an oiled bowl and cover with a piece of oil cling film, or a damp tea towel.
Allow the dough to rise for at least 1 hour, or until it has doubled in size.
Line a baking sheet with some greaseproof paper and set aside.
Knock back the dough (by gently punching the air from the dough and pulling it back on itself) before forming into your desired loaf shape.
Place the loaf onto your prepared baking sheet (covering again with the oiled cling film or damp tea towel) and leave to prove for a further 1 hour, or until the dough has doubled in size.
Preheat your oven to 220°c (200°c for fan-assisted ovens, Gas Mark 7 or 425°F).
Before baking, with a sharp knife, add a few scores to the top of your bread to allow it to expand while it bakes.
Bake for 25–30 minutes until golden brown, and the loaf sounds hollow when tapped underneath.
Leave to cool on a wire rack before slicing.