Recipe#6355

Title: English Crumpets

SOAR

   7 1/8  ounces        Strong white flour
     1/2  teaspoon      Salt
     1/2  teaspoon      Sugar
     3/8  cup           Milk
   2 1/8  teaspoons     Dried yeast
   1       pn           Bicarb of Soda
                        Fat for frying
  English crumpets are delicious when spread hot with butter. The butter
  soaks into the crumpet and drips down your chin as you bite them:)
  Strong white flour is the type bakers use for bread dough.  High in gluten
  in makes a good risen batter or dough.  In England we have 'Crumpet Rings'
  which are metal, about 3" in diameter.  These are placed into a fry pan and
  act as moulds while the crumpet cooks. Crumpets can be anywhere between 2"
  and 5" in diameter.
  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:) From Ron's Plaice in
  Blackpool:)
  From: Recipes