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SECOND THOUGHTS ARE OFTEN
BEST |
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MUFFINS |
450g strong plain flour
1 tablespoon salt
15g fresh yeast or 1½ teaspoons
dried yeast
1 teaspoon sugar
250ml warm milk & water
50 g melted butter |
1lb strong white flour
1 tablespoon salt
½ oz fresh yeast or 1½ teaspoons
dried yeast
1 teaspoon sugar
8 fluid oz warm milk & water
2 oz melted butter |
Method
Sift the flour and salt into a bowl and leave in a warm
place. Dissolve the yeast and sugar in 150 ml (¼
pint) of the warm milk & 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 on to 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 -10 portions about 1½ to1¾
thick. Shape each one into a round with straight
sides.
Put onto a greased baking sheet and put in a warm place to
prove for 30-40 mins or until springy to the touch.
Leave room for expansion and be careful not to over-prove as
the muffins will 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 mins until pale gold underneath. Turn and cook
the other side. Wrap in a cloth and keep warm if
cooking in batches. To serve, insert knife in the
side, then with fingers pull the top and bottom apart and
insert thin slices of butter.
If reheating from cold, toast the top and bottom, then pull
apart and butter. |
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SECOND TRIALS OFTEN
SUCCEED |
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For more griddle recipes see www.antiquekitchenalia.com
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