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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 24 |
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These cakes are named for a woman from Bath, England who originally made and sold them in the streets. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
1 (1/4 ounce) package dry active yeast or 1 cake yeast |
1/4 cup lukewarm water |
1 cup milk |
2 tablespoons butter, no substitutions |
2 tablespoons sugar |
1/2 teaspoon salt |
3 eggs, well beaten |
3 3/4 cups all-purpose flour, sifted |
Directions:
1. Soften yeast in lukewarm water.
2. Scald milk; add butter, sugar and salt.
3. Cool to lukewarm and add softened yeast and beaten eggs.
4. Add flour and mix well.
5. Cover and let rise until light.
6. While rising, grease muffin pans.
7. Beat the batter well and fill muffin cups 2/3 full; let rise again.
8. While rising, preheat oven to 375°F.
9. Bake in preheated oven for about 20 minutes.
10. Serve hot.
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