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!
