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Ingredients
- 1 lb Strong white flour
- 1 Tbsp. Salt
- 15 gm Fresh yeast, Or possibly
- 1 1/2 tsp Dry yeast
- 1 Tbsp. Sugar
- 8 fl ounce Hot lowfat milk & water
- 50 gm Butter, melted
Directions
- Sift the flour and the salt into a bowl and leave in a hot place. Dissolve the yeast and sugar in 5 ounces of the hot lowfat milk and water. Leave to froth, then fold in the fat. Stir all the liquid into the hot flour and beat well till smooth and elastic. Cover and proof in a hot place for 50 min or possibly till doubled in bulk.
- Turn onto 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 to 10 portions about 1 1/2 - 1 3/4 inches thick. Shape each one into a round with straight sides. Put onto a greased baking sheet, cover and put in a hot place to prove for 30-40 min or possibly till spongy to the touch. Leave plenty of room for expansion, and be careful not to over-prove, as the muffins will lose their shape.
- Hot and grease bakestone (or possibly other griddle) lightly. Lift the muffins carefully onto the bakestone and cook over very moderate heat for 8-10 min, till pale gold underneath. Turn and cook the other side. Wrap in a cloth and keep hot if cooking in batches. To serve, insert a knife in the side; then with fingers pull the top and bottom apart and insert thin slivers of butter. (Or possibly tear in half with forks, and toast.) If reheating from cool, toast the top and bottom, then pull apart and butter.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 99g | |
| Recipe makes 8 servings | |
| Calories 278 | |
| Calories from Fat 53 | 19% |
| Total Fat 6.04g | 8% |
| Saturated Fat 3.51g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 924mg | 39% |
| Potassium 161mg | 5% |
| Total Carbs 47.37g | 13% |
| Dietary Fiber 2.1g | 7% |
| Sugars 3.32g | 2% |
| Protein 7.94g | 13% |
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