Category : General

Yield: 8 Servings

Ingredients (Help):
2 ts Active Dry Yeast
1 1/2 c Bread Flour
2 tb Powdered Milk
1 ts Sugar
1/4 ts Salt
1 tb Vegetable Oil
1 Whole Egg
1 c Water

Cookbook by Madge Rosenberg, pg 96

This is a very liquid batter, which is poured into 3 - 4" rings. If you do
not have muffin rings, use low 7 oz cans (the kind tuna comes in) with both
the top and bottom lids removed. This recipe will not work in a Welbilt or
Dak machine.

Add all ingredients for the dough in the order suggested by your bread
machine manual and process on the dough cycle according to the
manufacturer's directions.

At the end of the dough cycle, pour the dough into a pitcher or bowl.
Grease 3 or 4 crumpet rings or low 3" cans with both ends removed, being
sure the top and bottom edges are greased, too.

Grease and heat a griddle or heavy frying pan large enough to hold the
tins. Place the tins on the griddle or in the pan and pour or ladle 1/3 -
1/2 C of dough into eahc. Cook over me heat until the tops bubble, about 10
min. Remove the rings, turn the crumpets over, and brown on the other side.
Repeat until you have used all of the dough. Let cool, then split and toast
the crumpets.

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