England: Crumpets (a bakestone recipe)

MMMMM----- Recipe via Meal-Master (tm) v7.01

 

     Title: English Crumpets (Bakestone Recipes)
Categories: Breads, Breakfast
  Servings:  4

 
      4 oz All-purpose flour
      4 oz Bread flour
      2 t  Salt
    1/4 oz Fresh yeast
      1 t  Sugar
    1/2 pt Warm milk and water
      1 T  Vegetable oil
    1/2 t  Bicarbonate of soda
    1/4 pt Warm water

 
  Sift the flours and salty into a warm bowl.  Cream the yeast with the
  sugar.  Add the warmed milk and water, then the oil.  Stir into the flour
  to make a batter, and beat vigorously until smooth and elastic.  Cover the
  bowl, put in a warm place and leave it until the mixture rises and the
  surface is full of bubbles (about 1 1/2 hours).  Break it down by beating
  with a wooden spoon.  Cover and leave in a warm place to prove for another
  30 minutes.  -- To cook the crumpets, heat and grease the bakestone
  lightly.  Grease 5 or 6 crumpet rings (3-3 1/2 inches) (or scone cutters)
  and put them on the bakestone to heat.  Cook as many crumpets as possible
  at a time, as the batter will not stay bubbly for long.   -- Put 1/2 inch
  deep of batter into each ring.  Cook gently for 7 - 10 minutes, or until
  the surface sets and is full of tiny bubbles.  Using an oven glove for
  protection, lift off the ring, and if the base of the crumpet is pale
  gold, flip it over and cook for another 3 minutes until the other side is
  just colored.  If the crumpet batter is set but sticks slightly in the
  ring, push it out gently with the back of a wooden spoon.  Wipe, grease
  and heat the rings for each batch of crumpets.  If serving immediately,
  wrap the crumpets in a cloth and keep warm between batches.  Butter
  generously and serve at once.  If reheating, toast the crumpets under the
  grill, cooking the smooth surface first and then the top so that the
  butter will melt into the holes.
 

MMMMM

About the bakestone: The bakestone is a utensil commonly used in the home baking of many traditional European cuisines, especially English and Irish traditional baking.

It's not usually made of stone (though some that are do exist). Normally it's a flat, rimless circle of cast iron, with a hoop (often moveable) that allows it to be hung over a fire. On the bakestone, various kinds of cakes, pancakes and "small baking" can be produced. The steady, even conduction of heat through the heavy cast iron produces a very high quality of baking.

Bakestones work as well on a gas or electric stove as they do over a campfire or a cooking hearth. If you're interested in getting a bakestone, you can obtain one from:

Highland Marketing Ltd.
Unit 20
Atlantic Trading Estate
Barry
South Glamorgan
Wales CF6 6RF
UK
phone: (+44)446-744956

Technorati Tags: England English crumpet recipe bakestone