½ tsp bicarbonate of soda
700 g Golden Cloud Flour, sifted
A pinch of salt
2 tbsp white sugar
2 sachets dry yeast
6 tbsp unsalted butter, melted
750 ml buttermilk, for drizzling
- Combine the buttermilk, melted butter and yeast in a large mixing bowl (or the bowl of a mixer) and stir until the yeast starts to dissolve and bubble slightly.
- Add the sugar, salt and bicarbonate of soda and mix well.
- Add two thirds of the flour to the liquid mixture and stir until combined. If you're using an electric mixer, use the dough hook.
- Add more flour while mixing and kneading until the mixture comes together to form a workable dough. If the dough feels right, don't add more flour.
- Place the dough in a lightly oiled bowl, loosely place a piece of plastic wrap directly on the dough and cover it with a damp cloth. Leave, in a warm area, to rise to double the original volume. It will take about 1 hour.
- When it's done rising, shape the dough into even golfball-sized portions. Roll them neatly and pack them tightly together in a single layer in a greased baking tray or bread loaf tin. Cover with a damp cloth and leave to rise until doubled in size. This will take about 45 minutes.
- Preheat oven to 180°C.
- When the final proofing is done, bake the dough for 30 - 40 minutes until golden brown and cooked through. Leave to cool down just enough to work with.