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Crumpets #4

Crumpets #4 — a community recipe on Potlikkr.

Ingredients

• 3.0 cup Or So Unbleached All Purpose Flour
• 1.0 tsp Dry Yeast
• 2.5 cup Milk And Water A Generous Measure
• 1.0 tbsp Salt

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Method (preview)

1. 1

   Here is the Elizabeth David version of crumpets. If you don't have her book, English Bread and Yeast Cookery, you should try to get it.

2. 2

   Warm the flour in an earthenware bowl in a low oven for 5 minutes. Warm the oil, milk, water and sugar to blood heat. Use a little of this to cream the yeast. (I proofed active dry yeast in 1/2 cup warm water.) Mix the salt with the warm flour, stir in the yeast, pour in the liquid, and stir the batter very well and vigorously, until it is smooth and elastic. Cover the bowl, leave batter to rise at room temp. until the whole surface is a mass of bubbles and the mixture looks as if it were about to break. This will take 1 1/2 to 2 hours. Forestall the natural falling of the batter by beating it down yourself with a wooden spoon. Dissolve the baking soda in the warm water and stir it into the bowl. Cover the bowl and leave the batter to recover, for about 30 minutes. This time, put it in a rather warmer place, unless you need to delay the cooking of the crumpets, in which case use cold water for dissolving the soda and remove the bowl of batter to a cool place.