Free Cooking Recipes

MAKES 12

4 cups (1 lb, 500 g) all purpose (plain)flour
1/ 2 oz (15 g)fresh yeast or 1/4 oz (7 g) dried yeast
2 /2 oz (75 g) powdered milk
2 teaspoons salt
2 1/4 cups (22 fl oz, 700 ml) tepid water
1 teaspoon baking soda (bicarbonate of soda) mixed with 4 tablespoons tepid water

Directions:

1. Put flour in a large oven-proof bowl and warm in a low oven.
2. Dissolve yeast in 2 tablespoons of tepid water. Add powdered milk and salt to flour, making a well in the middle. Add yeast mixture, remaining water, and beat until very smooth and elastic – about 5 minutes by hand, less time in a food processor.
3. Cover bowl with plastic wrap (film) and leave in a warm place for about 11/2 hours or until batter doubles in bulk and surface is bubbly.
4. Add baking soda mixture and beat well. Leave dough to stand for 15 minutes.
5. Lightly grease a griddle or electric frying pan and four crumpet or egg rings. Heat griddle until very hot and place rings on it. With a large spoon, ladle batter into rings, filling to about half their depth (it will be hard to pour as it is very rubbery). They should rise immediately and holes start to appear on surface. If no holes appear, add a little more water to batter.
6. As soon as surface of crumpets start to look dry for  3 to 4 minutes – turn crumpets over and cook on other side for 30 seconds. Set aside and make the rest of the crumpets.
7. Toast lightly and spread with butter.