Muffins

The "Queen" cookery books. No.11. bre... · Beaty-Pownall, S · 1904
Source
The "Queen" cookery books. No.11. bread, cakes, and biscuits
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (6)
Instructions (6)
  1. Sieve 4lb. of good flour.
  2. In about a quart of tepid half milk, half water, as hot as you can comfortably bear the back of your hand in, cream not quite 2oz. of yeast with a teaspoonful of sugar and just enough fine sifted flour to make a nice dough.
  3. Let it stand for an hour by the fire to rise (it must be very light).
  4. Shape it into rounds.
  5. Bake in rings on a heavily floured board.
  6. Cover lightly with a blanket and leave in a warm corner to “prove” or rise, i.e., until the top is risen in a kind of dome shape.
Original Text · last edited 4 days ago
Muffins.—Sieve 4lb. of good flour; in about a quart of tepid half milk, half water, as hot as you can comfortably bear the back of your hand in, not quite 2oz. of yeast creamed with a teaspoonful of sugar, and just enough fine sifted flour to make a nice dough. Let it stand for an hour by the fire to rise (it must be very light), shape it into rounds, and bake in rings on a heavily floured board. Cover lightly with a blanket and leave in a warm corner to “prove” or rise, i.e., until the top is risen in a kind of dome shape. Now
Notes
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