*  Exported from  MasterCook  *
 
                    ENGLISH CRUMPETS (BAKESTONE RECIPES)
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Bakery                           Breads
                 Breakfast                        Snacks
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       oz           All-purpose flour
    4       oz           Bread flour
    2       ts           Salt
      1/4   oz           Fresh yeast
    1       t            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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