Ingredients
Ingredients
- 1 Lb Flour (or Bread Flour)
- 1 Tsp Salt
- 1 1/2 Tsp Yeast
- 1 Tsp White Sugar
- 8 Oz Milk (or Water)
- 2 Oz Butter
Directions
Directions
- 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 proof for 30-40 minutes or until springy to the touch. Leave room for expansion and be careful not to over-proof, as the muffins will get flabby and lose their shape.
- Warm and grease the bake stone lightly.
- Lift the muffins carefully onto the bake stone 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.
Ingredients
Ingredients
- 1 Lb Flour (or Bread Flour)
- 1 Tsp Salt
- 1 1/2 Tsp Yeast
- 1 Tsp White Sugar
- 8 Oz Milk (or Water)
- 2 Oz Butter
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