| Cornish Splits
| Yields: 9 servings |
"Delicious! This recipe originated in Cornwall, England." INGREDIENTS: | 1 teaspoon active dry yeast 1 1/4 cups lukewarm milk 1 tablespoon white sugar 3 cups unbleached all-purpose | flour 1/4 teaspoon salt 2 tablespoons butter, melted and cooled | DIRECTIONS: | 1. | In a small bowl, dissolve the yeast in the milk and add the sugar. In another bowl, sift the flour and salt together and add the cooled melted butter. | | 2. | Add the yeast mixture to the flour mixture, and turn out onto a floured counter and knead until the dough is smooth and elastic. Place the dough in an oiled bowl, cover with a clean towel and let rise in a warm, draft free place to 45 minutes. | | 3. | Turn dough out onto the freshly floured board and shape into 9 balls. Place dough balls into a buttered and floured 9 inch square pan. Let them sit, covered for another 15 minutes to rise again. Preheat the oven to 425 degrees F (220 degrees C). | | 4. | Bake for 15-20 minutes until browned and puffed. Split open and serve warm. | |
