Recipe#2219

Title: Crumpets 07

From: basee1@aol.com (BASee1) 
 Newsgroups: rec.food.baking 
 Subject: Re: HELP: Crumpets 
 Message-ID: <1998072302030300.WAA12135@ladder01.news.aol.com> 
 Date: 23 Jul 1998 02:03:03 GMT 

200 g strong white flour
 2 1/2 ml salt
 2 1/2 ml sugar
 100 ml milk
 10 ml dried yeast
 pinch bicarb of soda
 Sift the flour and salt into a mixing bowl.  Gently warm the milk
 to just hand hot and sprinkle on the dried yeast.  Leave to stand
 for 10 or 15 minutes until frothy.  Add the yeast mix to flour and
 beat to a smooth batter.  Cover with a damp cloth and leave to
 stand in a warm place for 45 minutes, or the batter has doubled in
 size.  Dissolve the bicarb in 15ml of warm water and beat it into
 the batter.  Cover again and leave to stand for a further 20 minutes.
 Place a 3 inch metal pastry cutter into a hot greased fry pan.
 Pour in about table spoon of the batter to cover the base thinly.
 Cook until the top is set and the bubbles have burst. Remove it
 from the ring, turn the crumpet over and cook the other side for
 2 or 3 minutes only.  It should just colour slightly. Cool on a
 wire rack.  Eat them now, or leave to go cold and toast them until
 brown on both sides. Spread with lots of good butter and enjoy:)