• Mix the dough: In a large bowl, whisk together the flour, instant yeast, sugar, and salt.
• Pour in the buttermilk and warm water. Stir until a sticky dough forms.
• First rise: Cover the bowl and let the dough rise for 45–60 minutes, or until roughly doubled in size.
• Shape: Lightly flour your work surface. Turn the dough out and gently press it into a square.
• Fold and seal: Fold all four sides inward toward the centre to seal. Pinch the seams together, then roll lightly into a loose log.
• Second rise: Place the shaped dough into a greased or lined 9×5-inch (23×13 cm) loaf pan, seam side down.
• Gently press to fit the pan, cover loosely, and let rise for 25–30 minutes, until close to the top of the pan.
• Plain or seeded top: For a plain loaf, do not brush the surface before baking.

  For a seeded top, lightly brush the surface with milk or water, sprinkle with sesame seeds, and gently press so they stick.
• Preheat the oven: About 10 minutes before baking, preheat the oven to 350°F (180°C) or 325°F (160°C fan).
• Bake for 25–30 minutes, until golden and the loaf sounds hollow when tapped on top.
• Once baked, remove the loaf from the oven and leave it in the pan for 10 minutes. While still in the pan, brush the top of the bread with melted butter.
• If you topped with sesame seed, then dab gently instead of brushing to avoid moving the seeds.
• Remove from the pan and cover loosely while warm. Let cool for 30–40 minutes before slicing.

See storage instructions in post above

Baking tips in post above