Monday, September 21, 2015

cornish splits


  • Servings: 9
  • 1 teaspoon active dry yeast
  • 1 1/4 cups lukewarm milk
  • 1 tablespoon sugar
  • 3 cups unbleached all-purpose flour
  • 1/4 teaspoon salt
  • 2 tablespoons butter, melted and cooled


  • 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.
  • add the yeast mixture to the flour mixture, and turn out 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.
  • turn dough out 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).
  • bake for 15-20 minutes until browned and puffed. split open and serve warm.

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