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| Cornish Splits |
"Delicious! This recipe originated in Cornwall, England."
Ingredients :
- 1 teaspoon energetic dry yeast
- 1 1/four cups lukewarm milk
- 1 tablespoon white sugar
- three cups unbleached all-cause flour
- 1/4 teaspoon salt
- 2 tablespoons butter, melted and cooled
Instructions :
| Prep : | Cook : 9M | Ready in : |
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- In a small bowl, dissolve the yeast in the milk and add the sugar. In any other bowl, sift the flour and salt together and add the cooled melted butter.
- Add the yeast mixture to the flour aggregate, and flip out onto a floured counter and knead till the dough is smooth and elastic. Place the dough in an oiled bowl, cowl with a smooth towel and let upward push in a heat, draft free place to 45 mins.
- Turn dough out onto the freshly floured board and form into 9 balls. Place dough balls right into a buttered and floured nine inch rectangular pan. Let them take a seat, covered for another 15 mins to upward thrust once more. Preheat the oven to 425 degrees F (220 stages C).
- Bake for 15-20 minutes until browned and puffed. Split open and serve heat.
Notes :
- Try the use of a Reynolds® slow cooker liner for your slow cooker for less difficult cleanup.
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