Basic Sandwich Bread And Or Devonshire (Or Cornish) Splits Recipe
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Ingredients : Basic Sandwich Bread And Or Devonshire (Or Cornish) Splits Recipe
1 1/4 cup water
1/4 cup nonfat dry milk
1 large egg
2 tbsp sugar
2 tsp salt
2 tsp instant yeast
4 1/2 cup King Arthur Unbleached All-Purpose
1/4 cup softened butter or shortening
This amount of dough is easily prepared in a 1 1/2-pound bread machine set
on the dough cycle. If you have no such assistance, beat together the
water,
dry milk, and egg in a medium-sized mixing bowl. Stir in the sugar, salt
and
yeast. Add 3 cups of the flour and mix together until you have a slack
dough. Add the butter or shortening and finally the remaining flour,
mixing
until you have a soft but quite workable dough.
Turn the dough out onto a lightly floured kneading surface and knead for 3
or 4 minutes. Give the dough a rest while you clean out and grease your
bowl. Knead for a further 3 or 4 minutes, shape the dough into a nice
ball,
put it into the bowl, and turn it over so the top has a thin film of
grease
on it. Cover and let rise for 1 to 1 1/2 hours.
Knock the dough down and turn it out onto a lightly floured work surface.
If
you have a scale, it'll makes the next step a bit more scientific. If
you're
opting to make one loaf and six splits, take about two-thirds of the
dough,
shape it into a loaf, and place it in a lightly greased 8 1/2 x 4 1/2-inch
bread pan. Take the remaining dough and cut it into six even pieces, shape
them into balls, and place them, seam-side down, on a small, lightly
greased
baking sheet. Cover the loaf and rolls and let the loaf rise for 45
minutes
to an hour, while the rolls should rise for 15 to 20 minutes.
Bake the rolls for about 15 minutes at 425F. Remove them from the oven and
place them on a rack to cool. Turn the oven down to 350F and when the
bread
dough has risen just over the top edge of the bread pan, put it in the
oven
and bake it for 35 minutes. Remove it and cool it on a rack.
Cornish Splits
Cut each roll from top to bottom on the diagonal, not quite all the way
through. Open each one up; on one side spread strawberry jam, and on the
other, clotted or double cream (or even homemade sour cream, which is much
like a light clotted cream). Close the roll back up and, if you feel like
being elegant, brush the top with a little melted butter and sprinkle on a
bit of confectioners' sugar. If you serve these rolls with clotted cream
and
treacle (very similar to molasses) rather than clotted cream and jam,
they're known as "Thunder and Lightning.
This is a rich and basic recipe that makes enough dough for one 4 x
13-inch
pain de mie pan; one 8 1/2 x 4 1/2-inch loaf pan plus a half dozen
Devonshire Splits; or a dozen and a half Devonshire Splits. Splits are the
rolls served in the West Country with strawberry jam and double cream at a
traditional "Cream Tea." The difference between the Devonshire and Cornish
Split is the Tamar River, and which side of it you happen to be on.
Nutrition information per serving (1 split with 1 teaspoon each jam and
cream, 54g): 128 cal, 2.9g fat, 3g protein, 20g complex carbohydrates, 1g
sugar, 1g dietary fiber, 8mg cholesterol, 265mg sodium, 59mg potassium,
1mg
iron, 60mg calcium, 38mg phosphorus.
Per serving: 271 Calories (kcal); 5g Total Fat; (15% calories from fat);
16g Protein; 41g Carbohydrate; 193mg Cholesterol; 4489mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2
Fat; 1 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1722 Calories; 5g Fat (2.4%
calories from fat); 16g Protein; 416g Carbohydrate; 0g Dietary Fiber;
193mg Cholesterol; 4492mg Sodium. Exchanges: 1 Lean Meat; 1 1/2 Non-Fat
Milk; 1/2 Fat; 27 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
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