CRUMPETS
Combine in a mixing bowl:
1 cup water
2/3 cup scalded milk
2 teaspoons sugar
1 teaspoon salt
Dissolve 1 package active dry yeast in 2 tablespoons of warm water for 5
minutes.
Combine the two mixtures.
Beat 2 cups of all-purpose flour into the above mixture. Cover the bowl
with a cloth and let the dough rise in a warm place for about 1-1/2 hours,
or until it collapses back into the bowl.
Beat in 3 tablespoons of softened butter.
Beat or knead in 2 more cups of all-purpose flour.
Grease the inside of 8 muffin/crumpet rings and place them on a lightly
greased cookie sheet. Fill the rings half full of the batter and let
stand, covered, until the dough has doubled in bulk. It should now fill
the ring.
Place the cookie sheet in a 425F preheated oven and bake until the crumpets
are golden brown.
Cool slightly on a rack and then remove the rings.
Makes 8 crumpets.
If you have only 4 rings, chill or freeze half the dough before it rises
and bake in two batches.
The Tarheel Baker