450g flour (half strong white, half regular plain flour is recommended)
15g yeast
550g milk and water mixed
1 tablespoon of salt
1 teaspoon sugar
2 tablespoons oil
For the second mixing
1/2 teaspoon bicarb soda
150g water
Warm the flour in an earthenware bowl in a low oven for 5 minutes. Warm the oil, milk, water and sugar to blood heat. Use a little of this mix to cream the yeast.
Mix the salt with the warmed flour, stir in yeast, pour in liquid, stir the batter very well and vigorously until it is smooth and elastic. Cover the bowl leave the batter to rise for 1 1/2 to 2 hours.
Stir down the risen dough with a wooden spoon. Then mix bicarb soda into the water and stir it into the batter. Cover and leave the batter to recover for about 30 minutes.
To cook the crumpets, grease a large heavy frypan and crumpet rings very lightly. Place four rings into the frypan and fill the rings about three quarters to the top.
Let them cook very gently until the surface has formed a skin, about 7 - 10 minutes. By this time there should be a mass of tiny holes. If the holes haven't appeared the mix is too thick, so add a little more warm water or milk before cooking the next batch.
Once the crumpets have set it is easy to remove the rings and flip the crumpets over. They will only need 3 minutes more cooking. They're not supposed to be as coloured as mine, a little paler, but never mind. Keep the crumpets warm warm in a folded cloth or in a covered dish in the oven, while the rest are cooked.
15g yeast
550g milk and water mixed
1 tablespoon of salt
1 teaspoon sugar
2 tablespoons oil
For the second mixing
1/2 teaspoon bicarb soda
150g water
Warm the flour in an earthenware bowl in a low oven for 5 minutes. Warm the oil, milk, water and sugar to blood heat. Use a little of this mix to cream the yeast.
Mix the salt with the warmed flour, stir in yeast, pour in liquid, stir the batter very well and vigorously until it is smooth and elastic. Cover the bowl leave the batter to rise for 1 1/2 to 2 hours.
Stir down the risen dough with a wooden spoon. Then mix bicarb soda into the water and stir it into the batter. Cover and leave the batter to recover for about 30 minutes.
To cook the crumpets, grease a large heavy frypan and crumpet rings very lightly. Place four rings into the frypan and fill the rings about three quarters to the top.
Let them cook very gently until the surface has formed a skin, about 7 - 10 minutes. By this time there should be a mass of tiny holes. If the holes haven't appeared the mix is too thick, so add a little more warm water or milk before cooking the next batch.
Once the crumpets have set it is easy to remove the rings and flip the crumpets over. They will only need 3 minutes more cooking. They're not supposed to be as coloured as mine, a little paler, but never mind. Keep the crumpets warm warm in a folded cloth or in a covered dish in the oven, while the rest are cooked.