Cornish Splits So Tasty

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Saturday, May 2, 2015

Cornish Splits

"Delicious! This recipe originated in Cornwall, England."

Ingredients :

1 teaspoon lively 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 :

In a small bowl, dissolve the yeast inside the milk and add the sugar. In some other bowl, sift the flour and salt collectively and upload the cooled melted butter.
Add the yeast aggregate to the flour combination, and turn out onto a floured counter and knead until the dough is clean and elastic. Place the dough in an oiled bowl, cowl with a easy towel and allow rise in a warm, draft free location to forty five mins.
Turn dough out onto the freshly floured board and form into nine balls. Place dough balls into a buttered and floured 9 inch square pan. Let them take a seat, covered for every other 15 mins to rise once more. Preheat the oven to 425 levels F (220 levels C).
Bake for 15-20 mins till browned and puffed. Split open and serve warm.

Notes :

Try using a Reynolds® slow cooker liner on your gradual cooker for easier cleanup.

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