"Delicious! This recipe originated in Cornwall, England."
Method for Cornish Splits
- 1In a small bowl, dissolve the yeast in the milk and add the sugar. In another bowl, sift the flour and salt together and add the cooled melted butter.
- 2Add the yeast mixture to the flour mixture, and turn out onto a floured counter and knead until the dough is smooth and elastic. Place the dough in an oiled bowl, cover with a clean towel and let rise in a warm, draft free place to 45 minutes.
- 3Turn dough out onto the freshly floured board and shape into 9 balls. Place dough balls into a buttered and floured 9 inch square pan. Let them sit, covered for another 15 minutes to rise again. Preheat the oven to 425 degrees F (220 degrees C).
- 4Bake for 15-20 minutes until browned and puffed. Split open and serve warm.
- 1 teaspoon active dry yeast
- 1 1/4 cups lukewarm milk
- 1 tablespoon white sugar
- 3 cups unbleached all-purpose flour
- 1/4 teaspoon salt
- 2 tablespoons butter, melted and cooled
March 22, 2017