Crumpets
rec.food.cooking/Carleen/1999
8 Servings

1/2 cup milk
1/2 cup water, boiling
2 teaspoons active dry yeast
1/4 teaspoon sugar
1 3/4 cups all-purpose flour
1 1/2 teaspoons salt
1/4 teaspoon baking soda, dissolved in 2 T. warm water

Combine the milk and boiling water and cool to lukewarm. Dissolve the yeast and sugar in the mixture and allow to proof 10 minutes. Blend the salt and flour; add the yeast mixture and beat vigorously (speed 4 on the KitchenAid) 2-3 minutes. Let the batter rise in a warm place until doubled and bubbling vigorously, 1 to 1 1/2 hours.

Add the dissolved baking soda and beat the batter 100 vigorous strokes by hand. Set aside to double again, about 1 hour.

Generously grease 8 crumpet rings (or use rings made from tuna cans). Heat a large skillet or griddle until droplets of water skitter on the surface before evaporating; set the rings on the griddle. Rapidly spoon the batter into the rings and bake until the surface is nearly dry. Remove the rings (they may require some persuading), turn and bake until puffed and lightly browned on the bottom. Allow to cool.

Toast before serving.