Mother Earth Living

Bread-Making Tips: Crumpets Recipe

Try this Crumpets Recipe, and serve piping-hot crumpets with afternoon tea for a delightful snack.
By Daniel Leader with Lauren Chattman
April 2012
Add to My MSN

I thought it would be so much fun to stand around the kitchen with friends and family on a rainy day and serve crumpets hot from the griddle, with cups of steaming tea.
Photo by Ditte Isager


Content Tools

Related Content

The Classic Pepper Tin Goes Green with Simply Organic

Simply Organic Black Pepper is now available in a reusable tin that features a triple-use closure th...

Spooky Snacks for Halloween

Try these spooktacular treats for your Halloween celebration. We've got mummified hot dogs, terrifyi...

Tiny House Subdivision Planned in Oregon

Small house builder Rich Daniels seeks to cluster 100 homes under 400 square feet in a former sawmil...

Tuesday Video: How to Shop for Salvage

Whether I'm in the market for something funky or just a few bricks for the garden, I always visit Bo...

Slather butter and your favorite fruit jam onto crumpets hot from the griddle. Serve them with a cup of tea for a nice afternoon indulgence. This Crumpets Recipe, courtesy of renowned artisanal baker Daniel Leader, is excerpted from Simply Great Breads (The Taunton Press, 2011). 

Crumpets Recipe

Like many Americans, I always assumed that crumpets were close relatives of English muffins (an assumption that apparently infuriates the British!). When I tasted my first crumpet at the Crumpet Shop in Seattle, I was blown away. It was a little bit spongy and had beautiful holes on top, perfect for absorbing farm-fresh butter and local honey. They were so delicious that it’s a shame there’s not a Crumpet Shop on every corner. But there’s a reason why most bakeries shy away from making crumpets. They’re best when made to order. If they sit around for even a couple of hours, to me they won’t have the same just-griddled goodness.

At that moment, I knew I wanted to develop a yeasted crumpet recipe of my own. It thought it would be so much fun to stand around the kitchen with friends and family on a rainy day and serve them hot from the griddle, with cups of steaming tea. The result more than lived up to my fantasy. Try them. If you are like me, you will always remember where you had your first crumpet! MAKES ABOUT 15 CRUMPETS

• 6.11 ounces/173 grams (1 2/3 cups) unbleached all-purpose flour
• 8.04 ounces/228 grams (2 cups) unbleached bread flour
• .07 ounce/2 grams (3/4 teaspoon) cream of tartar
• .56 ounce/17 grams (1 tablespoon plus 1/2 teaspoon) fine sea salt or kosher salt
• 15.63 ounces/443 grams (2 cups) room temperature water (70 degrees to 78 degrees), plus more if necessary
• .22 ounce/7 grams (2 1/4 teaspoons) instant yeast
• .06 ounce/2 grams (1/2 teaspoon) sugar
• .06 ounce/2 grams (1/2 teaspoon) baking soda
• 4.78 ounces/136 grams (2/3 cup) room temperature milk (70 degrees to 78 degrees)
• Unsalted butter, for greasing the cake rings

1. Place the all-purpose flour, bread flour, cream of tartar, and salt in the bowl of a standing mixer fitted with the paddle attachment. Stir to combine.

2. Whisk together the water, yeast, and sugar in a medium bowl and let stand until foamy, about 10 minutes.

3. Pour the water mixture into the flour mixture and mix on low speed to combine. Cover the bowl with plastic wrap and let stand at room temperature for 1 to 1 1/2 hours.

4. Dissolve the baking soda in the milk, and then pour the milk mixture into the bowl with the batter. Stir gently to combine. The batter should now be the consistency of pancake batter. If it’s too stiff, your crumpets won’t have enough of those characteristic bubbles and holes, so, if necessary, add more water, a tablespoon at a time, to reach the right consistency.

5. Heat a large nonstick skillet over medium-low heat. Grease several 4-inch cake rings with butter.

6. Place the cake rings in the skillet and pour some batter into each ring so they’re three-quarters full. Cook until holes begin to form on the surface, 7 to 8 minutes. Remove the rings, flip the crumpets, and cook for another 2 to 3 minutes, until nicely toasted. Serve immediately with butter. For longer storage, freeze in a zipper-lock plastic bag for up to 1 month. To defrost, place on the countertop for 15 to 30 minutes, and reheat in the oven at 350 degrees for 5 minutes before serving.

This excerpt has been reprinted with permission from Simply Great Breads, published by The Taunton Press, 2011. 


Click here for the main article, Bread-Making Tips and Recipes.


Previous | 1 | 2 | Next






Post a comment below.

 








Subscribe today and save 58%

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to Mother Earth Living!

Welcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.