300 g bread flour
1 egg
6 g yeast
6 g salt
15 g sugar
15 g soft butter
250 mL milk
Add everything but the milk to a food processor and pulse 5 times. Turn to "on" and pour in the milk through thr feed tube. Run 20 seconds to knead
Turn out onto floured counter and knead briefly to form a smooth ball.
Place in a greased bowl, cover and rise until doubled, 30 to 60 minutes in the oven with the proof light.
Turn out on a floured counter and roll out to an inch thickness. Cut 4 muffins, re-roll and cut again to make 8 muffins total.
Place on a cornmeal dusted tray, cover, and rise 30 minutes with the proof light in the oven.
Heat a cast iron skillet over medium low heat, 6 to 8 minutes per side.
Cool completely.
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