A childhood favourite with roast beef. Oh to heck with beef-any gravy-rich dinner. This bread has no leavening it uses steam to get the rise. A very hot oven is necessary to give a crisp and yet tender product. You don't have to have the high-rise tins to make this; muffin tins work. You may know them as popovers stateside. Do you need to let batter sit? No, doesn't make any difference.
Ingredients
4 eggs
2 egg whites
2 cups all purpose flour
1 tsp salt
1 1/2 cup (12 oz) milk
1/2 cup (4 oz) water
vegetable oil, neutral
Instructions
1. Preheat oven 425F.
2. Once oven is hot prepare muffin tins. Place a tsp or two of oil in each tin. Place in oven to get it very hot. Around 15 mins should suffice.
3. In a large bowl whisk together eggs, and egg white thoroughly. Add flour a spoonful or so at a time; a few errant lumps is okay, but you want a generally smooth batter, and sprinkle in the salt. The batter will be thick and pasty.
4. Now gradually whisk in milk and water blending together. Place batter in a measuring cup with spout. Carefully remove hot prepared tins from oven and swirl in batter. Filling approximately 3/4 full. You will get approximately a dozen popovers. (Don't worry if your short; no need to fill the empty tin that isn't necessary any more. Tins are sturdier now.) Return to oven. Bake for 15-20 mins until crisp, high and golden. Remove from tins and set aside. Be aware that they do deflate slightly.
Susie's Tips and Tricks
Do not open the oven during baking this will cause them to collapse albeit still delicious.
You may add dried 1 tbsp herbs of your choice if desired. I have even been fancy and add a 1/4 cup of grated Parmesan.
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