40 g (1 1/2 oz) fresh yeast
1 pint (600 ml) mixed lukewarm milk and water
2 eggs, beaten
2 lb (900 g) flour
7 g (1/4 oz) salt
1 oz (25 g) baking powder
150 g (5 oz) fat
3/4 cup (175 g) 6 oz sugar
beaten egg to glaze
1 pint (600 ml) mixed lukewarm milk and water
2 eggs, beaten
2 lb (900 g) flour
7 g (1/4 oz) salt
1 oz (25 g) baking powder
150 g (5 oz) fat
3/4 cup (175 g) 6 oz sugar
beaten egg to glaze
method
1. Cream the yeast with a little of the liquid and leave in a warm place until frothy.
2. Add the rest of the liquid and the eggs and mix well.
3. Sift the flour, salt and baking powder into a bowl.
4. Rub in the fat, then mix in the sugar. Add the liquid and mix to a dough. Knead well.
5. Shape into a ball and put into an oiled polythene bag. Leave to rise in a warm place until doubled in bulk.
6. Turn the dough out of the bag, knock back and knead until firm. Divide into 275 g (10 oz) portions.
7. Roll out each portion into a 2.5 cm (1 inch) thick round and cut into quarters.
8. Put the quarters on floured baking sheets. Cover loosely with oiled polythene and leave to rise in a warm place.
9. Brush with beaten egg and bake in a preheated moderate oven 180°C (350°F) Gas Mark 4 for 30 minutes or until lightly brown and just firm.
10. Turn the muffins over and brush with beaten egg again. Bake for a further 10 minutes.
2. Add the rest of the liquid and the eggs and mix well.
3. Sift the flour, salt and baking powder into a bowl.
4. Rub in the fat, then mix in the sugar. Add the liquid and mix to a dough. Knead well.
5. Shape into a ball and put into an oiled polythene bag. Leave to rise in a warm place until doubled in bulk.
6. Turn the dough out of the bag, knock back and knead until firm. Divide into 275 g (10 oz) portions.
7. Roll out each portion into a 2.5 cm (1 inch) thick round and cut into quarters.
8. Put the quarters on floured baking sheets. Cover loosely with oiled polythene and leave to rise in a warm place.
9. Brush with beaten egg and bake in a preheated moderate oven 180°C (350°F) Gas Mark 4 for 30 minutes or until lightly brown and just firm.
10. Turn the muffins over and brush with beaten egg again. Bake for a further 10 minutes.
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