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From blog Foodbeam


  • The night before
  • 50g unsalted butter, melted
  • 100g warm water
  • 50g apple cider vinegar
  • 100g live yogurt
  • 1 large egg, at room temperature
  • 1 tsp salt
  • Melt the butter then mix in the other ingredients and whisk until smooth.
  • Add:
  • 375g flour
  • 2tsp easy-blend yeast


  • Mix well then allow to rest for 10 minutes. Then start kneading Dan’s way - three times at 10-minute intervals (use some oil to prevent the dough from sticking to both the work surface and your hands). Refrigerate overnight.
  • The next morning
  • Oil your work surface and turn the dough onto it. Do the regular stretching and folding at 40-minute intervals for 2 hours. Roll the dough 1,5cm thick and cut out discs using a 8cm cutter. Lay the discs onto a floured surface, dust the tops with flour and allow to proof for at least 2 hours.
  • Place a heavy-bottomed frying pan onto moderate heat then slide the muffins into the pan. Cook for 3 minutes then flip over and cook for a further 4 minutes. Then turn off the heat, flip the muffins and leave them in the pan for 10 minutes. Transfer to a wire rack and get on with the remaining discs of dough
  • makes 12

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