Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Bakery Breads
Breakfast Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 oz All-purpose flour
4 oz Bread flour
2 ts Salt
1/4 oz Fresh yeast
1 t Sugar
1/2 pt Warm water
1 tb Vegetable oil
1/2 ts Bicarbonate of soda
1/4 pt Warm water
Sift the flours and salt into a warm bowl. Cream the
yeast with the sugar. Add the warmed water, then the
oil. Stir into the flour to make a batter, and beat
vigorously until smooth and elastic. Cover the bowl,
put in a warm place and leave it until the mixture
rises and the surface is full of bubbles (about 1 1/2
hours). Break it down by beating with a wooden spoon.
Cover and leave in a warm place to prove for another
30 minutes. To cook the crumpets, heat and grease the
bakestone lightly. Grease 5 or 6 crumpet rings (3-3
1/2 inches) (or scone cutters) and put them on the
bakestone to heat. Cook as many crumpets as possible
at a time, as the batter will not stay bubbly for long.
Put 1/2 inch deep of batter into each ring. Cook
gently for 7 - 10 minutes, or until the surface sets
and is full of tiny bubbles. Using an oven glove for
protection, lift off the ring, and if the base of the
crumpet is pale gold, flip it over and cook for
another 3 minutes until the other side is just
colored. If the crumpet batter is set but sticks
slightly in the ring, push it out gently with the back
of a wooden spoon. Wipe, grease and heat the rings
for each batch of crumpets. If serving immediately,
wrap the crumpets in a cloth and keep warm between
batches. Butter generously and serve at once. If
reheating, toast the crumpets under the grill, cooking
the smooth surface first and then the top so that the
butter will melt into the holes.
