Bread Sponge Muffins

Ingredients

• 1 pint warm water
• ⅓ cake compressed yeast
• a pinch of coarse sea salt (formerly 'bay salt')

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

1. Set sponge as for water bread the evening before.

2. Mix warm water, yeast, and salt to create a batter thicker than pancake batter.

3. Beat the mixture thoroughly and let it sit overnight.

4. In the morning, dip the batter into greased gem pans without stirring.

5. Let rise for at least 30 minutes.

6. Bake in a preheated oven at 400°F (200°C) until brown.