Crumpets Anyone? Info Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
From Womans Day Encyclopedia of Cooking, Vol IV pg 520
CRUMPET--A small, patty-cake-shape, unsweetened, leavened bread made
of flour, milk, butter, salt, yeast, and egg. The word comes from the
Middle Eng- lish word for "wafer." Crumpet dough is stiff but can be
spoon-beaten and spoon- dropped for shaping. Crumpets are cooked
twice, first on a griddle until well risen and browned on both sides;
then they are split and toasted to complete the cooking. They are
served hot with butter and jam.
The British dote on them for tea and, when away from home, they wax
soulful at the thought of fresh, hot buttered crumpets eaten before
an open fire. Although they are similar to their English-muffin
cousins, crumpets are softer in texture with surface holes appearing
during the pan cooking; these holes enable them to absorb great
quantities of butter.
Title: CRUMPETS ANYONE? RECIPE
Categories: None
Yield: 1 Servings
1 Package 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
F. to 115
F.) for dry yeast; use lukewarm
(80
F. to 90
F.) for compressed. Sprinkle dry yeast or crumble cake
into water. Let stand for a few minutes; then stir until dis- solved.
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
F. on electric griddle), filling 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. Serve with butter and orange mar- malade or jam. Makes 8
to 10. Note: If rings are not available, roll dough to 1/2-inch
thickness on lightly floured board. Cut with floured 4-inch cutter.
Bake 5 minutes on each side. Am I invited for tea? doggie
Source from luhu.jp
CRUMPET--A small, patty-cake-shape, unsweetened, leavened bread made
of flour, milk, butter, salt, yeast, and egg. The word comes from the
Middle Eng- lish word for "wafer." Crumpet dough is stiff but can be
spoon-beaten and spoon- dropped for shaping. Crumpets are cooked
twice, first on a griddle until well risen and browned on both sides;
then they are split and toasted to complete the cooking. They are
served hot with butter and jam.
The British dote on them for tea and, when away from home, they wax
soulful at the thought of fresh, hot buttered crumpets eaten before
an open fire. Although they are similar to their English-muffin
cousins, crumpets are softer in texture with surface holes appearing
during the pan cooking; these holes enable them to absorb great
quantities of butter.
Title: CRUMPETS ANYONE? RECIPE
Categories: None
Yield: 1 Servings
1 Package 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
F. to 115
F.) for dry yeast; use lukewarm
(80
F. to 90
F.) for compressed. Sprinkle dry yeast or crumble cake
into water. Let stand for a few minutes; then stir until dis- solved.
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
F. on electric griddle), filling 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. Serve with butter and orange mar- malade or jam. Makes 8
to 10. Note: If rings are not available, roll dough to 1/2-inch
thickness on lightly floured board. Cut with floured 4-inch cutter.
Bake 5 minutes on each side. Am I invited for tea? doggie
Source from luhu.jp
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