Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

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  • 1 egg
  • ½ pint milk
  • 1oz butter
  • 1lb flour
  • 1 teaspoon salt
  • ½oz fresh yeast


    Beat together egg, milk and warm butter. Put flour and salt into a bowl, and pour in yeast creamed with a little warm water. Add butter, milk and egg mixture, and knead thoroughly to a soft but not sticky dough. Cover and prove for one and a half hours. Roll out dough to half-an-inch thickness on a floured board, and cut out muffins with a large tumbler. Bake on a griddle, turning as soon as bottoms are browned, or on a baking sheet in a hot oven at 450°F, 230°C, gas mark 8 for fifteen minutes, turning halfway through cooking.