Ingredients

• 1 teaspoon sugar
• 8 fluid ounce warm milk and water
• 2 ounce butter (melted)

Directions

• Directions
• Sift the flour and salt into a bowl and leave in a warm place. Dissolve the yeast and sugar in ¼ pint if the warm milk and water.
• Leave to froth, then mix in the fat. Stir all the liquid into the warm flour and beat well until smooth and elastic.
• Cover and prove in a warm place for 50 minutes or until doubled in bulk. Turn onto a well-floured board and knead, working a little more flour if necessary to make the dough easier to shape.
• Round up the dough, roll into a thick sausage shape and (using the sharpest knife you have) slice into 8 to 10 portions, each about 1 ½ - 1 ¾ inch thick.
• Shape each one into a round with straight sides. Put onto a greased baking sheet.
• Cover (I used greased plastic wrap) and put in a warm place to prove for 30-40 minutes or until springy to touch.
• Leave room for expansion and be careful not to over-prove, as the muffins will get flabby and lose their shape.
• Warm and grease the bakestone lightly. Lift the muffins carefully onto the bakestone and cook over very moderate heat for 8-10 minutes until pale gold underneath.
• Turn and cook the other side. Wrap in a cloth and keep warm if cooking in batches.
• To serve, insert a knife in the side, pull the top and bottom slightly apart and insert slivers of butter.