- Serves: Makes 8-12 tubbs
- Cook Time: 15 minutes
- Prep Time: 20 minutes plus 1 hour 30 mins proving
- Effort: easy
- 7 g fresh yeast
- 225 g white bread flour
- 15 g softened butter
- 7 g sugar
- 140 ml tepid milk, plus extra for brushing
1. Crumble the yeast into the flour with the sugar and half a teaspoon of salt and lightly rub in the butter. Mix to a soft dough with the warm milk until smooth, adding more liquid if necessary. Leave to prove in a covered bowl for approximately one hour.
2. Preheat the oven to 220C/fan 200C/gas 7.
3. Once the dough has risen, gently flatten the dough without tearing until it is about 3cm in height, then use a pastry cutter to cut out as many rounds as you can, moulding the remainder back into shape until it is all used up. Place the tuffs on a lightly greased baking tray about finger width apart. They may flop over slightly as the dough is soft but dont worry. Brush with milk and rest in a warm place for 20-30 minutes. Place in a hot oven for approximately 15 minutes (exact time depends on size of your cutter) until golden brown on top and firm on the bottom.
4. Let them cool slightly before cutting in half. Remember that east of the Tamar (i.e. Devon), cream goes on first and jam on top!
Recipe and image provided by Emma Parkin at www.emmasbread.org
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