Mix together the sugar and yeast, add a cupful of warm water and leave for 10 minutes until frothy.

In a large bowl, rub the butter into the flour, then add the salt. Add the yeast and the rest of the water and knead for 5 to 6 minutes. Turn the dough into a bowl you've oiled with the sunflower oil and cover with a clean, damp tea towel or cling film. Place in a warm place for about an hour. Punch down the dough and knead it again for 1 and a half minutes. Divide it in half and fill two 2.5 lb loaf tins. Cover and but the dough back into a warm place to rise again, until it is just showing over the tin tops. Heat the oven to gas Mark 7, 425F, 210 °C. cut a slit longways along the loaf to a depth of about half an inch. Sprinkle with a little flour and bake for 45 to 55 minutes.