Saturday, October 07, 2006


1 egg
1 1/4 cups (10 fl oz, 300 ml) tepid milk
1 oz (30 g) butter, melted and cooled
1/2 oz (15 g) fresh yeast or 1/4 oz (7g) dried yeast
4 tablespoon tepid water
4 cups (1 lb, 500 g) all-purpose (plain) flour
1 teaspoon salt

Beat egg in a bowl and add milk and butter. Cream yeast with tepid water and set aside.

Put flour and salt in a bowl and warm in low oven. Make a well in the middle and pour in yeast mixture, then egg-milk-butter mixture. Mix well, then knead thoroughly, adding more flour or warm water if necessary; dough should be soft and smooth. Cover bowl with a thick towel and leave in a warm place for about 1 1/2 hours or until it doubles in bulk.

Preheat oven to 450°F (230°C, Gas Mark 8). On a floured board roll dough out into a circle about 1/2 inch (1 cm) thick and cut into rounds with a biscuit cutter about 2 inches (5 Cm) in diameter.

Place muffins on a floured baking tray and bake for 8 minutes, turn over and bake other side for 6 or 7 minutes until well risen.

Toast, then pull apart and butter.

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