Toasties

Ingredients for 1 servings:

• 120 ml milk, lukewarm
• 30 g butter, in flakes
• 240 ml sourdough (wheat – made from equal parts water and equal parts flour)
• 1 egg(s)
• 240 g flour, type 550
• ½ tsp salt
• ¼ tsp yeast (dry yeast)

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

English muffins, toast rolls, makes about 15 pieces

Place the ingredients one at a time into the bread maker and select the “Dough” program, or knead the ingredients into a dough for about 10 minutes and let it rise for 1-1.5 hours. Then knead the dough again. It should be wonderfully soft, smooth, and elastic. Roll out on a surface dusted with semolina flour to a thickness of about 1 cm and cut out toasties (8 cm in diameter, e.g., using a large glass) or cut or roll out squares or other shapes. Cover and let rise for a few minutes. Heat a heavy cast-iron pan over medium heat (important: it must not be too hot, otherwise the toasties will not rise properly. It is better to test with a lower temperature). Lightly oil the pan and add a few toasties. The heat should be high/low enough that the toasties “cook” for about 5 minutes per side, breaking up nicely and then turning the baked side golden brown. Turn over and cook for another 5 minutes. Allow to cool between two kitchen towels. To eat, cut the toasties in half lengthwise and toast them in the toaster until golden brown. This recipe also works well with whole wheat flour. Add about 150 ml of milk (adding gradually until a good batter consistency is achieved).