Recipe#2216

Title: Crumpets 04

From: barb@altoetting-online.de 
 Newsgroups: rec.food.baking 
 Subject: Re: HELP: Crumpets 
 Date: Wed, 22 Jul 1998 07:27:51 GMT 
 Message-ID: EwHJEG.3AG@heller.altoetting-online.de 

Yield: 4 servings
 4 oz flour
 4 oz bread flour
 2 ts salt
 1/4 oz fresh yeast
 1 ts sugar
 1/2 pt warm milk and water
 1 tb vegetable oil
 1/2 ts bicarbonate of soda
 1/4 pt warm water
 Sift the flours and salt into a warm bowl.  Cream the yeast with
 the sugar.  Add the warmed milk and water, then the oil.  Stir into
 the flour to make a batter, and beat vigorously until smooth and
 elastic.  Cover the bowl, put in a warm place and leave it until
 the mixture rises and the surface is full of bubbles (about 1 1/2
 hours).  Break it down by beating with a wooden spoon.  Cover and
 leave in a warm place to prove for another 30 minutes.
 To cook the crumpets, heat and grease the bakestone lightly.  Grease
 5 or 6 crumpet rings (3-3 1/2 inches) (or scone cutters) and put
 them on the bakestone to heat.  Cook as many crumpets as possible
 at a time, as the batter will not stay bubbly for long.   Put 1/2
 inch deep of batter into each ring.  Cook gently for 7 - 10 minutes,
 or until the surface sets and is full of tiny bubbles.  Using an
 oven glove for protection, lift off the ring, and if the base of
 the crumpet is pale gold, flip it over and cook for another 3
 minutes until the other side is just colored.
 If the crumpet batter is set but sticks slightly in the ring, push
 it out gently with the back of a wooden spoon.  Wipe, grease and
 heat the rings for each batch of crumpets.  If serving immediately,
 wrap the crumpets in a cloth and keep warm between batches.  Butter
 generously and serve at once.  If reheating, toast the crumpets
 under the grill, cooking the smooth surface first and then the top
 so that the butter will melt into the holes.