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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Crumpets Recipe

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This recipe for Crumpets is from Abernathy Campbell Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup milk
1 cup water
1 tsp salt
1 tbsp active dry yeast
4½ cups bread flour
Directions:
Directions:
In saucepan, heat milk and water just until warm; remove from heat. Dissolve yeast in small amount of milk mixture. Mix flour and salt together in large bowl, making a well in center. Pour in yeast mixture and remaining milk mixture, combining well with wooden spoon. Cover bowl with plastic wrap and keep in warm place to allow dough to rise (about 45 minutes, or until dough has doubled in bulk).

Heat lightly greased griddle and place greased metal crumpet rings on top. Egg rings or thoroughly cleaned 6.5 oz tuna cans, top and bottom lids removed, may be substituted. Batter also may be spooned directly onto griddle, which will result in thinner crumpets.

Spoon in batter, about halfway up sides of crumpet rings, and cook until bubbles form on top. Remove rings and continue cooking until golden brown. Flip over and cook underside until lightly browned. Repeat with remaining batter, greasing crumpet rings before each use.
Personal Notes:
Personal Notes:
In the early 18th century these chewy bread rounds were cooked on hot stones. I’ll bet they were as good then as now. Serve crumpets hot with butter and jam or preserves.

 

 

 

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