REC: Cornish Splits

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NewOwner

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I used to adore these as a child. They were a special treat.


* Exported from MasterCook *

CORNISH SPLITS

1 cake yeast
2 tablespoons warm water
1/3 cup butter
1/3 cup sugar
1/2 teaspoon salt
2/3 cup scalded -- cooled milk
2 large eggs
4 cups flour

Dissolve yeast in water. Stir together yeast mixture, butter, sugar,
salt,
milk, eggs and 2 cups flour. Beat until smooth, then stir in rest of
flour.
Knead dough until smooth, then let it rise until doubled. Punch dough
down
and turn onto floured breadboard. Roll dough into rectangle about 1/2
inch
thick. Cut with biscuit cutter and place on buttered cookie sheets.
Let rise
until doubled. Brush with milk and bake 25-30 minutes at 350 degrees.
Serve
hot. For a softer crust, wrap the Splits in a tea towel before
serving.

Source: A World of Breads by Dolores Casella, 1966

NOTES : Delicious served at tea time. Split, cover with jam and
clotted cream.
 
On Sun, 17 Apr 2011 15:48:27 -0400, "Dora"
arranged random neurons and said:



Looks really good, Dora. Snipped and saved. My anglophile husband will
love this. Thanks!

Terry "Squeaks" Pulliam Burd

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On Mon, 18 Apr 2011 18:55:02 -0700, Terry Pulliam Burd
wrote:

I still don't understand what they are... brioche biscuits?

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Mon, 18 Apr 2011 19:40:55 -0700, sf arranged
random neurons and said:


From Wikipedia: "In Cornwall, the cream tea was traditionally served
with a "Cornish split", a type of slightly sweet white bread roll,
rather than a scone. It is now rare to find this available
commercially, even in Cornwall, although splits are still used by many
Cornish families in their own homes. The warm roll (or scone) should
first be spread with strawberry jam, and finally topped with a
spoonful of Cornish clotted cream. Scones are rarely buttered in
commercially available teas."

Terry "Squeaks" Pulliam Burd

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On Mon, 18 Apr 2011 20:00:06 -0700, Terry Pulliam Burd
wrote:

Report back after you make it, because I just can't visualize a
"white" bread using that much egg. As stated, the dough recipe you
provided the recipe for - would be great for cinnamon rolls... but I
wouldn't call it "white".

--

Today's mighty oak is just yesterday's nut that held its ground.
 
"sf" ha scritto nel messaggio

Terry Pulliam Burd> wrote:

CORNISH SPLITS

Silly! People only say white bread to differentiate from whole wheat, rye,
etc., don't they? This is just like a lot of dinner rolls, sweet roll
dough, light and yeasty. Terrific in fact. Much nicer than floury old
scones.
 
On Tue, 19 Apr 2011 14:54:06 -0400, "Dora"
arranged random neurons and said:


Dora, I plan on making these tomorrow as a practice run at perhaps
making them for Easter dinner for the family. I'm not the world's most
brilliant baker, but these look simple enough for even my skill set!

Terry "Squeaks" Pulliam Burd

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