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1
Sift the flour and salt into a bowl and leave in a warm place.
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2
Dissolve the yeast and sugar in 1/4 pt of the warm milk and water.
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3
Leave to froth, then mix in the butter (or other fat).
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4
Stir all the liquid into the warm flour and beat well until smooth and elastic.
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5
Cover and prove in a warm place for 50 minutes or until doubled in bulk.
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6
Turn onto a well-floured board and knead, working a little more flour if necessary to make the dough easier to shape.
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7
Round up the dough, roll into a thick sausage shape and (using the sharpest knife you have) slice into 12 portions, each about 1 1/2 ~ 1 3/4 inch thick.
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8
Shape each one into a round with straight sides.
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9
Put onto a greased baking sheet.
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10
Cover (I use greased plastic wrap) and put in a warm place to prove for 30 to 40 minutes or until springy to the touch.
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11
Leave room for expansion and be careful not to over-prove, as the muffins will get flabby and lose their shape.
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12
Warm and grease a bakestone lightly.
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13
You could also use a heavy skillet in place of a bakestone.
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14
Lift the muffins carefully onto the bakestone and cook over very moderate heat for 8 to 10 minutes until pale gold underneath.
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15
Turn and cook the other side.
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16
Wrap in a cloth and keep warm if cooking in batches.
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17
To serve, insert a knife in the side, pull the top and bottom slightly apart, and insert slivers of butter.
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18
These are strongly recommended.
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19
The taste of them hot off the bakestone, griddle or frying pan is unbeatable.
