|
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. |
|
