Cornish Splits

Delicious! This recipe originated in Cornwall, England.

Step: 1

In 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.

Step: 2

Add 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.

Step: 3

Turn 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).

Step: 4

Bake for 15-20 minutes until browned and puffed. Split open and serve warm.

Per Serving: 198 calories; protein 5.6g; carbohydrates 34.9g; fat 3.7g; cholesterol 9.5mg; sodium 97.7mg.

The quality of the flour could make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal dough , which doesn’t always getting bigger as well as clear bread.

To make this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then clear it off the next day.