English Crumpets Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
1 lbs: Plain flour,
1 pint: Milk,
1/2 ounce: Fresh yeast,
1 tsp: Salt,
1 pinch: Sodium Bicarbonate, large
4 tbsp: Warm water, about
TO GREASE GRIDDLE ETC
Suet or lard,
Directions:
Warm the flour in a bowl in the late warming part of the stove, or
stand it in a rack above the cooker. Heat the milk to body
temperature (a clinical themometer can be used if you dont have a
kitchen one), then fork up the yeast with 3 tbs of the milk. It will
soon cream and swell into frothiness. Make a well in the centre of
the flour and pour in both the yeast mixture and the rest of the warm
milk. beat for a good 5 minutes (an electric beater can be used, 3
minutes will be enough). Cover the bowl and leave to rise in a warm
place for an hour. Dissolve the bicarbonate of soda in the warm
water, add it to the mixture, beating it in thoroughly, then leave it
to rise for another hour.
Grease the griddle with lard or suet, and grease the crumpet rings
(rings about 4" diameter, 1/2" high, Tala make them, but theyre not
essential). Place the rings on the griddle and heat it when the dough
is ready. Pour spoonfuls of mixture to half fill the rings, and leave
for a few moments to cook. Turn them over when the top part loses its
liquid appearance, and finish the cooking. Ease off the rings, and
start again with some more dough.
Eat these crumpets toasted in the usual way, with plenty of butter.
they make a good base for fried eggs, or scrambled eggs with
anchovies. Some people like them with syrup as well as butter.
Recipe "English food" Jane Grigson
MMed IMH c/o Georges Home BBS 2:323/4.4
Source from luhu.jp
stand it in a rack above the cooker. Heat the milk to body
temperature (a clinical themometer can be used if you dont have a
kitchen one), then fork up the yeast with 3 tbs of the milk. It will
soon cream and swell into frothiness. Make a well in the centre of
the flour and pour in both the yeast mixture and the rest of the warm
milk. beat for a good 5 minutes (an electric beater can be used, 3
minutes will be enough). Cover the bowl and leave to rise in a warm
place for an hour. Dissolve the bicarbonate of soda in the warm
water, add it to the mixture, beating it in thoroughly, then leave it
to rise for another hour.
Grease the griddle with lard or suet, and grease the crumpet rings
(rings about 4" diameter, 1/2" high, Tala make them, but theyre not
essential). Place the rings on the griddle and heat it when the dough
is ready. Pour spoonfuls of mixture to half fill the rings, and leave
for a few moments to cook. Turn them over when the top part loses its
liquid appearance, and finish the cooking. Ease off the rings, and
start again with some more dough.
Eat these crumpets toasted in the usual way, with plenty of butter.
they make a good base for fried eggs, or scrambled eggs with
anchovies. Some people like them with syrup as well as butter.
Recipe "English food" Jane Grigson
MMed IMH c/o Georges Home BBS 2:323/4.4
Source from luhu.jp