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Yorkshire Muffins

Yorkshire muffins are small, round breads made from flour, salt, water, and yeast, baked on a griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Yorkshire Muffins

Ingredients

Directions

Make the dough

  1. In a large bowl, combine flour, salt, water, and yeast.

  2. Beat the mixture for 20 minutes until well combined.

  3. Let the dough rise until it reaches the top of the bowl.

  4. Beat the dough down again and turn it out onto a floured surface.

  5. Shape the dough using a knife and spoon.

Cook on the griddle

  1. Preheat an iron griddle and sift a little flour on it.

  2. Place the muffins on the hot griddle; when they blister on top, turn them over.

  3. Cook until browned on the other side, then remove from the griddle.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Flour
Forms the gluten network that gives the dough its structure and chewy texture.
Yeast
Produces gas as it ferments, making the dough rise and become airy.
Salt
Controls yeast activity and adds flavour to the dough.

The step that matters

Let the dough rise until it reaches the top of the bowl. Yeast needs time to produce enough gas for the dough to expand properly. Under-proofed dough stays dense and heavy, while over-proofed dough can collapse and lose structure.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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