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English Crumpets (Bakestone Recipes)

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: ENGLISH CRUMPETS (BAKESTONE RECIPES)
 Categories: Bakery, Breads, Breakfast, Snacks
      Yield: 4 Servings
 
      4 oz All-purpose flour
      4 oz Bread flour
      2 ts Salt
    1/4 oz Fresh yeast
      1 ts 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.
 
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