Crumpets, from Gael
This recipe is from "The Bread Bible," and it's awesome. Rob and I love crumpets, they're a lot like English muffins, only a little spongier. This is a really easy and fast recipe. I use both round and heart-shaped molds (I think I bought them for pancakes). I suggest doubling or quadrupling this recipe, as the original recipe only makes about five and they are inhaled immediately!
1 c plus 1 1/2 T all-purpose flour (King Arthur brand is my favorite)
2 T dry milk
1 t instant yeast
1/2 t sugar
3/2 c room temperature water, plus 2 T, divided
1/4 t baking soda
1 t melted butter
In large mixer, beat flour, dry milk, yeast, sugar and salt. Add the 3/4 c water and gradually raise speed to medium. Beat about 5 minutes or until smooth.
Let batter rise in large bowl or dough-rising container. Mark the container where double the height of dough would be. Cover and rise until doubled (about 1 hour).
Preheat griddle or frying pan. If using electric griddle, preheat to 275. If using pan, heat over low until water drop sizzles.
Brush pan and inside of crumpet rings with melted butter. Set rings in pan. Use large spoon to fill them 2/3 full. Cook until nicely browned undernearth and have lost shine on top (check by sliding spatula underneath). Book says 10 minutes, but mine took maybe 7. Flip over until bottoms are browned.
Can store overnight in paper bag or freeze, well-wrapped, for up to three months.
Yummy!
This recipe is from "The Bread Bible," and it's awesome. Rob and I love crumpets, they're a lot like English muffins, only a little spongier. This is a really easy and fast recipe. I use both round and heart-shaped molds (I think I bought them for pancakes). I suggest doubling or quadrupling this recipe, as the original recipe only makes about five and they are inhaled immediately!
1 c plus 1 1/2 T all-purpose flour (King Arthur brand is my favorite)
2 T dry milk
1 t instant yeast
1/2 t sugar
3/2 c room temperature water, plus 2 T, divided
1/4 t baking soda
1 t melted butter
In large mixer, beat flour, dry milk, yeast, sugar and salt. Add the 3/4 c water and gradually raise speed to medium. Beat about 5 minutes or until smooth.
Let batter rise in large bowl or dough-rising container. Mark the container where double the height of dough would be. Cover and rise until doubled (about 1 hour).
Preheat griddle or frying pan. If using electric griddle, preheat to 275. If using pan, heat over low until water drop sizzles.
Brush pan and inside of crumpet rings with melted butter. Set rings in pan. Use large spoon to fill them 2/3 full. Cook until nicely browned undernearth and have lost shine on top (check by sliding spatula underneath). Book says 10 minutes, but mine took maybe 7. Flip over until bottoms are browned.
Can store overnight in paper bag or freeze, well-wrapped, for up to three months.
Yummy!
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