Cornish Splitters - A Baker's Odyssey Personal Challenge #30

 

I love bread in any form. Maybe that's the Italian upbringing but a meal never seems complete without bread. I remember my Italian Dad ordering at a Chinese restaurant and being perplexed that no bread was served with the meal! Yep, I had no chance - I had to love bread.

 

This recipe is for those times when you wished you had called into the bakery and picked up a freshly baked loaf or rolls. You don't have the time to let dough rise slowly for hours but the soup calls for some fresh bread or the salad needs some bread to mop up the tomatoey dressing.

 

A simple recipe from "A Baker's Odyssey" by Greg Patent putting together basic ingredients and within an hour you have hot dinner rolls. A little too much sugar for my liking but good for a quick bread. I didn't find it too yeasty even though there is quite a lot of yeast for such a small quantity.

It's all about speed!

 

Cornish Splitters

2 cups all purpose flour
2 tablespoons unsalted butter, at room temperature
2 packages instant yeast
2 tablespoons sugar
1 cup milk, heated until hot (120F/50C)
1/4 teaspoon salt

In a stand mixer combine the flour and butter with the flat blade until crumbly. Add the yeast, sugar and hot milk and beat to form a thick batter, then beat in the salt. Beat for 1 or 2 minutes. Cover with plastic and allow to stand at room temperature for 45 minutes.

In the meantime heat the oven to 400F/200C and coat a large baking tray with cooking spray.  When the batter is ready with a spoon take large gobs and place them onto the tray well spaced apart.

Bake for about 15 minutes until golden brown and the splitters spring back when pressed.

Serve hot, warm or at room temperature but best served the day they are made.