- ¼ cup warm water
- 1 t sugar
- 1 x 10 g instant yeast sachet
- 500 g cake flour
- 1½ cups buttermilk
- 1⁄3 cup honey, plus extra for drizzling
- 1 t smoked salt, plus extra for sprinkling
- 3 T melted butter
- 2 free-range eggs, beaten
- 2 t dried rosemary
Mix the water, sugar and yeast in a mixing bowl, then set aside and allow the yeast to bubble, about15 minutes.
In a separate bowl, combine the flour, buttermilk, honey, salt and melted butter, ensuring the butter isn't too hot. Stir in the yeast mixture using a wooden spoon, then transfer to a floured surface and knead for 5 minutes.
Place the dough in an oiled bowl, cover and place in a warm area and allow to double in size.
Once the dough has risen, knock it down and place into a loaf pan. Set aside once more to rise for second time until doubled in size.
Preheat the oven to 180°C.
Brush the top of the bread with the beaten egg, sprinkle with more smoked salt and the rosemary, then bake for 40 minutes, or until the top of the bread is golden brown and the bread makes a hollow sound when tapped.
Drizzle with extra honey before cooling slightly and serving.