Latest Dish Menu Cornish Splits :: You Have To Try
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| Cornish Splits |
"Delicious! This recipe originated in Cornwall, England."
Ingredients :
- 1 teaspoon lively dry yeast
- 1 1/4 cups lukewarm milk
- 1 tablespoon white sugar
- 3 cups unbleached all-motive 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 inside the milk and upload the sugar. In any other bowl, sift the flour and salt together and upload the cooled melted butter.
- Add the yeast mixture to the flour mixture, and flip out onto a floured counter and knead until the dough is clean and elastic. Place the dough in an oiled bowl, cowl with a smooth towel and let upward push in a heat, draft loose region to 45 minutes.
- Turn dough out onto the freshly floured board and shape into nine balls. Place dough balls right into a buttered and floured 9 inch square pan. Let them sit, included for another 15 minutes to upward push once more. Preheat the oven to 425 levels 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® sluggish cooker liner to your gradual cooker for less complicated cleanup.
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