Kentish Huffkins Recipe
Ingredients
1/2 cake compressed yeast or 1 1/2 teaspoons active dry yeast and 1 teaspoon sugar
1 1/2 cups warm milk and water mixed
4 cups sifted all-purpose flour
1/2 teaspoon salt
2 tablespoons shortening
Directions
Prepare the dough and rise as for Plain White Bread (Standard Method).
Divide the risen dough into 10 equal pieces and shape into flat oval cakes about 1/2 inch thick. (It is best to do this by forming a roll first and then rolling to an oval shape with a rolling pin.) Place well apart on greased baking sheets and press a floured finger into the center of each cake.
Cover and let rise until doubled in size.
Bake toward the top of a hot oven (450°F) for 15-20 minutes.
Divide the risen dough into 10 equal pieces and shape into flat oval cakes about 1/2 inch thick. (It is best to do this by forming a roll first and then rolling to an oval shape with a rolling pin.) Place well apart on greased baking sheets and press a floured finger into the center of each cake.
Cover and let rise until doubled in size.
Bake toward the top of a hot oven (450°F) for 15-20 minutes.
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