125 ml milk
2 tbsp (1 oz) 25 g butter
1 tsp dried yeast or 10 g fresh yeast
1/2 tsp caster sugar (superfine granulated)
1 cup (1/4 lb) 125 g plain flour (bread flour)
a pinch of salt
2 tbsp (1 oz) 25 g butter
1 tsp dried yeast or 10 g fresh yeast
1/2 tsp caster sugar (superfine granulated)
1 cup (1/4 lb) 125 g plain flour (bread flour)
a pinch of salt
method
1. Warm the milk and butter until the butter melts. Do not let it get hot.
2. Mix the yeast and sugar into the milk. Leave for 15 minutes in a warm place until frothy.
3. Put the flour and salt into a bowl, make a well in the centre, and pour in the yeast and milk.
4. Gradually work in the flour from the sides to form a thick batter, the consistency of double cream.
5. Cover and leave to stand in a warm place for 30-35 minutes, until the mixture doubles in size.
6. This makes a crisp, well-flavoured batter, suitable for meat and fish.
2. Mix the yeast and sugar into the milk. Leave for 15 minutes in a warm place until frothy.
3. Put the flour and salt into a bowl, make a well in the centre, and pour in the yeast and milk.
4. Gradually work in the flour from the sides to form a thick batter, the consistency of double cream.
5. Cover and leave to stand in a warm place for 30-35 minutes, until the mixture doubles in size.
6. This makes a crisp, well-flavoured batter, suitable for meat and fish.
serving amount
makes 400 ml
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