Heat 125ml water and butter in a small pan over a medium heat until the butter is completely melted

Remove the pan from the heat and allow it too cool until warm

Add 60ml warm water and the dry yeast into a small bowl and stir until the yeast is dissolved

In a large bowl, mix the buttermilk, honey, sugar, salt, and vinegar. When the butter/water mixture is warm to the touch, add it into the large bowl along with the yeast water

Begin adding bread flour a few heaping tablespoons at a time and stirring to combine using a wooden spoon

When the dough is too stiff to mix with the spoon, turn out onto a floured surface. Knead the remaining flour into the dough until the dough is firm and smooth

Put the dough into an oiled bowl and flip dough so that the top of it has a light coating of oil. Cover with a damp cloth and let rise until doubled in size, about 45 to 60 minutes

Once risen, punch down the dough and turn out onto a floured surface. Knead the bubbles out of the dough

Preheat oven 190 C. Form dough into a loaf and place into buttered loaf tin

Cover with a damp cloth and let rise until double in size, about 30 to 45 minutes

Melt 1 tablespoon of butter. Brush butter on to the top of the bread and score using a sharp knife

Place the bread into the oven and bake for 45 minutes or until golden brown. Remove from pan and let cool on a baking rack

Enjoy!