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Cornish Splits

"Delicious! This recipe originated in Cornwall, England."

Ingredients :

• 1 teaspoon active dry yeast
• 1 1/4 cups lukewarm milk
• 1 tablespoon white sugar
• 3 cups unbleached all-purpose flour
• 1/4 teaspoon salt
• 2 tablespoons butter, melted and cooled

Instructions :

Prep :	Cook : 9M	Ready in :

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

Notes :

• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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