| 1 | (the 8 oz. milk and water refers to 8 fluid ounces, or 250 ml). |
| 2 | Sift the flour and the salt into a bowl and leave it in a warm place. |
| 3 | Dissolve the yeast and sugar in ?uk pint (about ?cup--rsc) of the warm milk and water. |
| 4 | Leave to froth, then mix in the fat. |
| 5 | Stir all the liquid into the warm flour and beat well until smooth and elastic. |
| 6 | Cover and prove in a warm place for 50 minutes or until doubled in bulk. |
| 7 | Turn onto a well-floured board and knead, working in a little more flour if necessary to make the dough easier to shape. |
| 8 | Round up the dough, roll into a thick sausage-shape, and divide into 8 to 10 portions about 1 ?to 1-?inches thick. |
| 9 | Shape each one into a round with straight sides. |
| 10 | Put onto a greased baking sheet, cover and put in a warm place to prove for 30-40 minutes or until spongy to the touch. |
| 11 | Leave plenty of room for expansion, and be careful not to over-prove, as the muffins will lose their shape. |
| 12 | Warm and grease bakestone (or other griddle) lightly. |
| 13 | Lift the muffins carefully onto the bakestone and cook over very moderate heat for 8-10 minutes, until pale gold underneath. |
| 14 | Turn and cook the other side. |
| 15 | Wrap in a cloth and keep warm if cooking in batches. |
| 16 | To serve, insert a knife in the side; then with fingers pull the top and bottom apart and insert thin slivers of butter. |
| 17 | (or tear in half with forks and toast). |
| 18 | If reheating from cold, toast the top and bottom, then pull apart and butter. |
