Crumpets

Crumpets

(As modified from Rose Levy Beranbaum’s The Bread Bible)

AP flour 11 oz (or 2 cups and 3 Tbsp)
Non-fat Powdered Milk 1.40 oz (or ¼ cup)
Instant yeast 2 tsp
Sugar 1 tsp
Salt 1 tsp
Water (at room temp.) 1 ½ cups
Baking Soda ½ tsp
Water (at room temp.) ¼ cup
Clarified, unsalted butter 2 Tbsp

1) Mix the flour, milk powder, yeast, sugar, and salt together until thoroughly blended.

2) Add the first amount of water to the mixture and beat for 5 minutes.

3) Allow batter to rise until doubled (approx. 1 hour).

4) Add the baking soda and remaining water, and allow to rise until almost doubled again (approx. 30 minutes).

5) Meanwhile, preheat a griddle at medium heat, and melt clarified butter.

6) To cook, place crumpet rings on griddle, and brush the insides with the butter. Spoon in enough batter to fill each ring ½ way to the top.

7) Crumpets are ready to flip when batter appears to dry around the edges, and rings can be removed without the batter spilling over.