Читать книгу Good Things in England - A Practical Cookery Book for Everyday Use, Containing Traditional and Regional Recipes Suited to Modern Tastes - Florence White - Страница 205

Make into a very soft dough,

1.By mixing the flour and salt together.

2.Creaming the yeast with the sugar.

3.Mixing the water and milk to a lukewarm temperature.

4.Use to mix flour.

5.Knead the dough well.

6.Place in a warm place for 1 hour to rise.

7.Then knead again very well indeed, dipping the hands from time to time in warm water to keep them as free from the dough as possible.

8.Leave to rise again for half an hour.

9.Then fill a wooden baker’s tray or lid of wooden box with flour to about one inch deep, warm it, make holes in the flour about 2 inches across.

10.Drop about 2 1/2 oz. of the soft dough into each and leave to prove for another half hour.

11.Then carefully lift off each one on to a moderately warm girdle or iron plate – a strong thick frying-pan will do, putting the side that was on top on the girdle first.

12.When this is cooked, turn the muffin and cook the other side.

13.When properly cooked they should be about 3 inches across and about 2 inches thick.

14.Some people bake these in rings but this is not so satisfactory.