Crumpets
Ingredients125g (4.5 oz) plain flour
125g (4.5 oz) strong white bread flour
1/2 tsp dried yeast
175ml (6fl oz) tepid milk
1/2 tsp salt
1/2 tsp bicarbonate soda
Vegetable oil for greasing
4 crumpet rings or metal pastry cutters1, mix together the 2 flours and yeast. Stir in milk and the warm water, leave for 2 hours (proving) or until the bubbles risen and started to fall again. Sprinkle the salt and bicarbonate of soda over 2 tablespoons of lukewarm water, whisk in to the batter. Set aside for about 5 minutes.
2, Oil the crumpet rings/pastry cutters, lightly oil a large heavy frying pan and place rings in the pan.3, Pour the batter into a jug. Heat the pan over medium heat and pour batter into each ring to a depth of 1-2 cm. Cook the crumpets for 8-10 minutes until the batter has set all the way through or holes appear on top. If bubbles appear thee mixture is to dry, you can stir a little water into the remaining mix.4, Lift rings off the crumpets, turn them over and cook for another 2-3 minutes or until just golden brown. Repeat with remaining mix. Serve warm or toast to reheat at a later time.Makes 810 mins prep (excluding proving time) 20-26 mins to cookCan be frozen up to 4 weeksSource: Caroline Bretherton Step by step Bread