Free Cooking Recipes

SERVES 12

1 egg
11/4 Cups (10 fl oz, 300 ml) tepid milk
1 oz (30 g) butter, melted and cooled
1/2 oz (15 g) fresh yeast or  1/4 oz (7 g) dried yeast
4 tablespoons tepid water
4 cups (1 lb, 500 g) all-purpose (plain) flour
1 teaspoon salt

Directions:

1. Beat egg in a bowl and acid milk and butter. Cream yeast with tepid water and set aside.
2. Put flour and salt in a bowl and warm in a low oven. Make a well in the middle and pour in yeast mixture, then egg-milk-butter mixture. Mix well, then knead thoroughly, adding more flour or warm water if necessary; dough should be soft and smooth. Cover bowl with a thick towel and leave in a warm place for about 11/2 hours or until it doubles in bulk.
3. Preheat oven to 450°F (230°C, Gas Mark 8). On a floured board roll dough out into a circle about 1/2 inch (1 cm) thick and cut into rounds with a biscuit cutter about 2 inches (5 cm) in diameter.
4. Place muffins on a floured baking tray and bake for 8 minutes, turn over and bake other side for 6 or 7 minutes until well risen.
5. Toast, then pull apart and butter.