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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
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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