Recipe#2218

Title: Crumpets 06

Newsgroups: rec.food.recipes 
 From: jpoulter@islandnet.com (Jack Poulter) 
 Subject: Crumpets 
 Message-ID: E8ozr9.655@midway.uchicago.edu 
 Date: Tue, 15 Apr 1997 18:37:55 GMT 

1/2 cup milk
 1/2 cup boiling water 
 1 pkg active dry yeast
 1 tsp granulated sugar 
 1 1/2 tsp salt
 1 3/4 cups sifted flour
 1/4 tsp baking soda, dissolved in 1 Tbsp hot water
 Combine milk and boiling water, let cool to lukewarm.  Add sugar
 and yeast and allow to proof.  Blend the salt and sifted flour,
 add to the yeast mixture and beat thoroughly for several minutes
 with a wooden spoon or with your hand.  Let batter rise in a warm
 place until almost doubled in bulk and bubbly.  Add dissolved baking
 soda and beat into batter.  Allow to rise again until doubled in
 bulk.
 Spoon batter into buttered rings placed on a moderately hot griddle
 to a depth of about 1/2 inch.  Cook until dry and bubbly on top.
 Remove rings, turn over crumpets and brown lightly on other side.
 To serve, toast and butter.
 Yield 8 to 10.
 Note: In place of crumpet rings one may use 7 oz fish tins that
 have been opened at both ends and cleaned thoroughly, or look for
 small flan rings (approx 3-1/2 inch) in kitchen specialty shops.