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Basic Crumpet

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BASIC CRUMPET
 Categories: British, Breads
      Yield: 8 Servings
 
      1 pk Active dry yeast
           OR 1 cake compressed yeast
    1/4 c  Water*
      2 tb Sugar
      1 ts Salt
      3 tb Butter or margarine
      1 c  Milk, scalded
      1    Egg
      3 c  All purpose flour
 
  *Use very warm water (105-115 degrees for dry yeast, lukewarm (80-90
  degree) for compressed yeast.
  
  Sprinkle dry yeast or crumble cake yeast into water.  Let stand for a
  few minutes; then stir until dissolved.  Add sugar, salt, and butter
  to warm milk, stirring to dissolve; cool to lukewarm.  Add egg, yeast
  mixture and flour and beat thoroughly.  Let batter rise in warm place
  for 30 minutes; with spoon beat for 3 minutes.
  
  Repeat rising and beating and then rising again.
  
  Pour batter into greased 4 inch muffin rings on medium hot greased
  griddle (325 degrees on electric griddle) filling rings one third
  full.
  
  Bake until well risen and browned on one side.  Turn over, rings and
  all, and brown on other side (should take about 18 to 20 minutes)
  
  Remove, cool, split, and toast.
  
  Although crumpets are similar to English muffin, crumpets are softer
  in texture with surface holes appearing during the pan cooking; these
  holes enable the crumpet to absorb great quantities of butter.
  
  Womans Day    Courtesy of Dale & Gail Shipp, Columbia Md.
 
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