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Veganbaking.net from USA, CC BY-SA 2.0 <https://creativecommons.org/licenses/by-sa/2.0>, via Wikimedia Commons
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Ingredients
- 300g strong white bread flour, plus extra for flouring
- 6g fast-action yeast6g salt
- 15g caster sugar
- 15g softened butter, cut into small pieces
- 1 medium lightly beaten
- 170ml milkoil, for greasing
- 15g semolina or polenta, plus extra for dusting
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Method
- Using the Pansonic Bread Oven put in the yeast (first) add the flour, the salt.
- Add the sugar, butter, egg and milk.
- Use programme 9 or 22 and allow the machine to do its work.
- Dust the work surface with a mixture of the semolina/polenta and flour. Tip the dough out onto the work surface and roll out to about 2.5cm thick.
- Lightly dust two baking trays with half of the semolina or polenta.
- Using a 9cm/ straight-sided cutter, cut out eight muffins. Place four muffins, evenly spaced apart on each of the dusted baking trays. Dust the remaining semolina or polenta over the top of the muffins.
- Leave to prove for another 30 minutes.
- Preheat the hot plate or a heavy-based frying pan on the hob to a very low heat. Griddle the muffins for approximately 5-6 minutes, then flip over and griddle for another 5-6 minutes on the other side.
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