1

Serves / Makes

Cooking Time:

< 30 min

Cooking Style:

Oven

Ingredients


800 g cake flour
45 ml sugar
5 ml salt
10 g instant yeast
375 ml LANCEWOOD® Buttermilk
250 ml canola oil
Oil for brushing

Method


Grease two bread pans (approximately 25 cm x 13 cm in size) with non-stick spray.

Combine the flour, salt, sugar and yeast in a mixing bowl.

Warm the buttermilk and oil together until lukewarm. Add to the flour mixture and mix to a smooth dough.

Place in a lightly oiled bowl and cover with oiled cling film. Cover with a clean tea towel and leave in a warm place until the dough rises to double its size.

Punch down well to ensure an even distribution of air for a good texture.

Cut the dough in half and place each half in the greased bread pans. Cover with oiled cling film and a clean tea towel and leave in a warm place to rise until double in size.

Meanwhile, preheat the oven to 180°C. Bake for 30 minutes or until golden and a skewer inserted comes out clean.

Brush with oil and serve with butter, jam and LANCEWOOD® Cheddar, Mature Cheddar or Gouda.

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Gouda

Gouda

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Buttermilk

Buttermilk

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Mature Cheddar

Mature Cheddar

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Cheddar

Cheddar

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