Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads Breakfast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb All-purpose or bread flour
1 t Salt
1 1/2 tb Dry yeast
1 t Sugar
8 fl Warm milk and water
2 oz Butter, melted
(Note: Over here, and in England, these are just
called "muffins", and are the ones in the song about
the Muffin Man who lives in Drury Lane. They did
actually sell them door-to-door every morning in
London until the turn of the century or thereabouts.)
.
Sift the flour and salt into a bowl and leave in a
warm place. Dissolve the yeast and sugar in 1/4 pt of
the warm milk and water. Leave to froth, then mix in
the fat. Stir all the liquid into the warm flour and
beat well until smooth and elastic. Cover and prove
in a warm place for 50 minutes or until doubled in
bulk. Turn onto a well-floured board and knead,
working a little more flour if necessary to make the
dough easier to shape. Round up the dough, roll into
a thick sausage shape and (using the sharpest knife
you have) slice into 8 to 10 portions, each about 1
1/2 ~ 1 3/4 inch thick. Shape each one into a round
with straight sides. Put onto a greased baking sheet.
Cover (I use greased plastic wrap) and put in a warm
place to prove for 30-40 minutes or until springy to
the touch. Leave room for expansion and be careful not
to over-prove, as the muffins will get flabby and lose
their shape. Warm and grease the bakestone lightly.
Lift the muffins carefully onto the bakestone and cook
over very moderate heat for 8-10 minutes until pale
gold underneath. Turn and cook the other side. Wrap
in a cloth and keep warm if cooking in batches. To
serve, insert a knife in the side, pull the top and
bottom slightly apart, and insert slivers of butter.
.
These are strongly recommended. The taste of them hot
off the bakestone, griddle or frying pan makes
Thomas's look very poor indeed by comparison.
