by Susan Hibberd

Created on: September 03, 2007

KENTISH HUFFKINS

A traditional bread roll from Kent in the UK with a soft crust. Ideal for picnics and lunchboxes.

1lb strong white bread flour
1 tsp salt
2 tsp sugar
7g sachet fast-action yeast
2oz butter or lard, cut into small pieces
8 fl oz warm milk mixed half and half with warm water

Mix the dry ingredients together and rub in the butter or lard. Make a well in the centre of the flour and pour in the warm milk and water and mix to a dough with your hands. The dough should leave the sides of the bowl almost clean. If the dough is too wet, add a little flour -if it is too dry, add a little warm water. Knead for at least 10 minutes, or until the dough is smooth and elastic. Divide the dough into twelve pieces, and shape each one into a flat oval. Place the Huffkins on the greased baking trays. Make a dent in the centre of each one with your thumb. Cover with cling film and leave to prove in a warm place for 45 minutes, or until they have doubled in size. Meanwhile, preheat the oven to Gas Mark 8/450F/230C. Remove the cling film and bake for 15-20 minutes until well-risen and golden brown. Leave to cool, covered with a clean tea towel to keep the crust soft.

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