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Crumpets #3

Crumpets #3 — a community recipe on Potlikkr.

Ingredients

• 0.5 tbsp Dried Yeast
• 1.0 tsp Sugar
• 0.5 cup Lukewarm Water
• 1.0 cup Warm Milk

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Method (preview)

1. 1

   The first crumpets I made were from The Great Canadian Bread Book, by Janice Murray Gill

2. 2

   Proof the yeast with the sugar in the lukewarm water. Combine the warm milk (do not scald the milk for crumpets) and the warm water, add the oil and the proofed yeast. Mix the salt and the flour in a warm bowl and stir in the liquids. Beat very well by hand or, better, with electric mixer. Cover and leave to rise in a warm place until the mixture has risen and is very bubbly. Dissolve the baking soda in a little warm water, about 1/4 cup, and stir down into the batter. Cover and leave it in a very warm, 90 F. place for about 1/2 hour. Meanwhile, heat a heavy cast-iron or aluminum griddle, keeping the temp. low. Grease the insides of crumpet rings. (I use 4 in. crumpet rings, about an inch deep, or a comparable cookie cutter.) Pour the batter half way up the rings, and cook until bubbles appear and the tops are dry. (I usually poke the bubbles with a wooden skewer to help the holes form.) Be patient, this takes about 10 minutes. Turn the crumpets over, slip off the rings, and bake 2 or 3 minutes, until just pale brown.