Crumpets, a British flatbread, have a characteristic flat top with many small pores and a half-chewy, sponge-like texture.
1 (.25-ounce) package active dry yeast or 2 1/4 teaspoons active dry yeast
1 teaspoon granulated sugar
1/3 cup warm water
2 1/2 cups bread flour
1 3/4 cups milk
1 teaspoon salt
1/2 teaspoon baking soda
- In a large mixing bowl, sprinkle yeast and sugar over warm (105°F to 115°F | 40°C to 45°C) water. Let stand 5 minutes.
- Stir in flour, milk, salt and baking soda. Cover with plastic wrap and let stand for 30 minutes.
- Grease several 3-inch round cookie cutters. Arrange cutters on a greased griddle over medium heat. Spoon 3 tablespoons batter into each ring. Reduce heat and cook until tops are full of holes and batter is set, about 10 minutes. Remove rings and serve with butter and jam.
- If desired, turn crumpets over and cook until browned on other side. Or remove from griddle and toast in toaster.
Makes 16 crumpets.