Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads Muffins
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Strong white flour
1/2 oz Fresh yeast or 1/2 t. dried
-yeast
1 tb Sugar
1/8 lb Butter, melted
1 tb Salt
8 oz Warm milk and water
(The 8 oz. milk and water refers to 8 fluid ounces, or
250 ml.) Sift the flour and the salt into a bowl and
leave it in a warm place. Dissolve the yeast and sugar
in 1/4 UK pint (about 1/2 cup--rsc) 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 in a little more
flour if necessary to make the dough easier to shape.
Round up the dough, roll into a thick sausage-shape,
and divide into 8 to 10 portions about 1 1/2 to 1-3/4
inches thick. Shape each one into a round with
straight sides. Put onto a greased baking sheet, cover
and put in a warm place to prove for 30-40 minutes or
until spongy to the touch. Leave plenty of room for
expansion, and be careful not to over-prove, as the
muffins will lose their shape. Warm and grease
bakestone (or other griddle) 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; then with fingers pull the
top and bottom apart and insert thin slivers of
butter. (or tear in half with forks and toast.) If
reheating from cold, toast the top and bottom, then
pull apart and butter. Source: Diane Duane, FidoNet
Cooking Echo
