Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 lb All-purpose or bread flour

1 t Salt

1 1/2 T Dry yeast

1 t Sugar

1 cup Warm milk

2 oz Butter -- melted

Sift the flour and salt into a bowl and leave in a warm place. Dissolve the

yeast and sugar in warm (105 F) milk (Microwaved). Let froth, then mix in

the butter. Stir all the liquid into the warm flour and beat well until

smooth and elastic. Cover and proof in a warm place for 50 minutes or until

doubled in bulk. Turn onto a well-floured board and knead, working a little

more flour if necessary to make the dough easier to shape. Round up the

dough, roll into a thick sausage shape and (using the sharpest knife you

have) slice into 8 to 10 portions, each about 1 1/2 ~ 1 3/4 inch thick.

Shape each one into a round with straight sides. Put onto a greased baking

sheet. Cover (use greased plastic wrap) and put in a warm place to proof for

30-40 minutes or until springy to the touch. Leave room for expansion and be

careful not to over-proof, as the muffins will get flabby and lose their

shape. Warm and grease the bakestone lightly. Lift the muffins carefully

onto the bakestone and cook over very moderate heat for 8-10 minutes until

pale gold underneath. Turn and cook the other side. Wrap in a cloth and keep

warm if cooking in batches. To serve, insert a knife in the side, pull the

top and bottom slightly apart, and insert slivers of butter.

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~Enjoy !~
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