"English" Muffins (Bakestone Recipes)
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"...
Ingredients
- 1lball-purpose or bread flour
- 1t salt
- 11/2 tb dry yeast
- 1t sugar
- 8fl warm milk and water
- 2ozbutter, melted
Directions
- 1
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
- 2
They did actually sell them door-to-door every morning in London until the turn of the century or thereabouts.)
- 3
Sift the flour and salt into a bowl and leave in a warm place
- 4
Dissolve the yeast and sugar in 1/4 pt of the warm milk and water
- 5
Leave to froth, then mix in the fat
- 6
Stir all the liquid into the warm flour and beat well until smooth and elastic
- 7
Cover and prove in a warm place for 50 minutes or until doubled in bulk
- 8
Turn onto a well-floured board and knead, working a little more flour if necessary to make the dough easier to shape