Recipe#2220
Title: Crumpets 08
From: Albert & Lita Lotzkar alotzkar@home.comNewsgroups: rec.food.recipes
Subject: Crumpets
Date: 11 Oct 1998 21:34:14 -0600
Message-ID: <361FBF26.2791E14@home.com>
CRUMPETS
1/2 cup milk1/2 cup boiling water
1 pkg active dry yeast
1 tsp granulated sugar
1 1/2 tsp salt
1 3/4 cups sifted all-purpose 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.
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.