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English Crumpets - :)

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      Title: ENGLISH CRUMPETS - :)
 Categories: Ron's, Muffins, British, Breads
      Yield: 15 Approx
 
    200 g  Strong white flour
  2 1/2 ml Salt
  2 1/2 ml Sugar
    100 ml Milk
     10 ml Dried yeast
      1 pn Bicarb of Soda
           Fat for frying
 
  English crumpets are delicious when spread hot with butter. The butter
  soaks into the crumpet and drips down your chin as you bite them:)
  
  Strong white flour is the type bakers use for bread dough. High in
  gluten in makes a good risen batter or dough. In England we have
  'Crumpet Rings' which are metal, about 3" in diameter. These are
  placed into a fry pan and act as moulds while the crumpet cooks.
  Crumpets can be anywhere between 2" and 5" in diameter.
  
  Sift the flour and salt into a mixing bowl.  Gently warm the milk to
  just hand hot and sprinkle on the dried yeast. Leave to stand for 10
  or 15 minutes until frothy. Add the yeast mix to flour and beat to a
  smooth batter.  Cover with a damp cloth and leave to stand in a warm
  place for 45 minutes, or the batter has doubled in size. Dissolve the
  bicarb in 15ml of warm water and beat it into the batter.  Cover
  again and leave to stand for a further 20 minutes.  Place a 3 inch
  metal pastry cutter into a hot greased fry pan. Pour in about table
  spoon of the batter to cover the base thinly. Cook until the top is
  set and the bubbles have burst. Remove it from the ring, turn the
  crumpet over and cook the other side for 2 or 3 minutes only. It
  should just colour slightly. Cool on a wire rack. Eat them now, or
  leave to go cold and toast them until brown on both sides. Spread
  with lots of good butter and enjoy:) From Ron's Plaice in Blackpool:)
  
  From: Recipes
 
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