These round English-style breakfast breads are cooked on a hot griddle, without an oven, and coated with cornmeal. Split them with a fork and toast before serving with butter or jam.
Dissolve the fresh yeast and sugar in the warm milk. Add the all-purpose flour, butter, and salt, then knead into a soft dough. Cover and let rise for 40 minutes, until doubled in size.
Roll the dough out to 2 cm thick and cut out rounds with a glass. Coat both sides of each round in cornmeal and let rest for another 15 minutes.
Cook in a hot, covered pan over low heat until both sides are golden and the centers are fully cooked.
Keep the pan over low heat and cover it with a lid; high heat can brown the outside quickly while leaving the center doughy. Allergens: contains wheat (gluten) and dairy products.
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