Keep aside 1 cup of flour and butter for kneading later.

Mix all the dry ingredients in 5 cups of flour including the yeast.

Pour in water while continually mixing the dough. You will get a sticky, stodgy dough mix, but do not worry, this will all come together shortly.

Dust your kneading surface with a quarter cup of flour. Add half a cup of the flour to handle and get the dough on to the dusted surface.

Add the remaining quarter cup of flour as needed. Simply push, fold, slap, and roll the dough around, over and over.

Slather your dough with butter and knead for 4 or 5 minutes until you have a silky and elastic dough.

Now flour the bowl you would rest your dough in, also flour the dough very lightly. Cover with a warmed up tea towel and leave it to prove for 45 mins.

Once it’s doubled up in size, knock out the air by bashing or lightly kneading the dough in the same push, fold, slap, and roll style.

Shape and flavor the dough at this point. Whether you’d like to make them into rolls, or a loaf in a tray brushed with butter (this is what gives it that beautiful crust). Brush your bread top with butter as well.

Preheat oven at 220 degrees C for 30 mins. Before baking the bread.

Prove it for another 30 mins to an hour. We are looking at it to be doubled up at this stage. The second proving is quite important as it gives it the air being cooked up in your bread, giving you the light soft texture. Please do not fiddle with it.

Gently place your bread in the oven and set timer to 30 mins. After the first 10 mins, lower the temperature to 200 degrees C.

Once done, tip it out onto a cooling rack and tap the base of the bread to check it is cooked. It should sound hollow. Leave it to cool.