*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Breads                           Breakfast
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           All-purpose or bread flour
    1       t            Salt
    1 1/2   tb           Dry yeast
    1       t            Sugar
    8       fl           Warm milk and water
    2       oz           Butter, melted
   (Note:  Over here, and in England, these are just
   called “muffins”, and are the ones in the song about
   the Muffin Man who lives in Drury Lane. They did
   actually sell them door-to-door every morning in
   London until the turn of the century or thereabouts.)
   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 prove for 30-40 minutes or until springy to
   the touch. Leave room for expansion and be careful not
   to over-prove, as the muffins will get flabby and lose
   their shape.   Warm and grease the bakestone lightly.
   Lift the muffins carefully onto the bakestone 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.  To
   serve, insert a knife in the side, pull the top and
   bottom slightly apart, and insert slivers of butter.
   These are strongly recommended.  The taste of them hot
   off the bakestone, griddle or frying pan makes
   Thomas’s look very poor indeed by comparison.
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