I always love finding new recipes that require minimum effort and produce maximum flavor. This recipe for English Batter Bread (aka Cornish Splitters) does just that.
I found the recipe in "A Baker's Odyssey" by Greg Patent http://www.amazon.com/s/ref=nb_ss_gw?url=search-alias%3Daps&field-keywords=a+baker%27s+odyssey, an excellent book full of recipes from America's immigrant past. These biscuits are simple to mix and the flavor and texture is outstanding - yeasty with an english muffin-like consistency. Perfect for breakfast with butter and jam or as a lunch roll filled with whatever you like. Start to finish is about an hour. Before you know it your home will smell like fresh baked bread and you will be enjoying warm-from-the-oven, melt-in-your-mouth deliciousness! Note: these biscuits should be eaten within a day of being baked. Enjoy!
CORNISH SPLITTERS
2 cups all-purpose flour
2 tablespoons unsalted butter, at room temperature
2 packages (1 1/2 tablespoons) instant yeast
2 tablespoons granulated sugar
1 cup whole or low-fat milk, heated until hot (120 - 130 F)
1/4 teaspoon salt
Stir flour and butter with wooden spoon until crumbly. Stir in yeast, sugar and hot milk. Beat with a spoon to make a thick batter, then beat in the salt. Beat for 1 to 2 minutes, until smooth. Let batter sit uncovered at room temperature for 45 minutes. Adjust oven rack to middle position and preheat oven to 400 degrees. Coat a baking sheet lightly with cooking spray. When the batter is ready, spoon 6 large gobs onto the pan, about 2 inches apart. Bake for about 15 minutes, until the splitters are golden brown and spring back when pressed in the center.
