Crumpets
Crumpets
1 cup milk
3 tablespoons shortening
1 1/4 teaspoons salt
2 tablespoons sugar
1 cake compressed yeast
1/4 cup lukewarm water
1 egg, beaten
2 cups flour
Scald milk and pour over shortening, salt and sugar. Cool. Soften yeast in lukewarm water. Add milk to yeast, then add well-beaten egg and flour. Stir well. Let rise until light, about 30 minutes. Pour into greased crumpet or muffin rings and place on well-heated ungreased griddle or frying pan. heat should be turned to medium so crumpets will brown slowly. When bubbles in the batter rise to the top and break, turn heat low and bake until dry on top and beginning to shrink at the edges. To serve, toast unbrowned side and spread with butter or margarine.
Yield 12 crumpets.
1 cup milk
3 tablespoons shortening
1 1/4 teaspoons salt
2 tablespoons sugar
1 cake compressed yeast
1/4 cup lukewarm water
1 egg, beaten
2 cups flour
Scald milk and pour over shortening, salt and sugar. Cool. Soften yeast in lukewarm water. Add milk to yeast, then add well-beaten egg and flour. Stir well. Let rise until light, about 30 minutes. Pour into greased crumpet or muffin rings and place on well-heated ungreased griddle or frying pan. heat should be turned to medium so crumpets will brown slowly. When bubbles in the batter rise to the top and break, turn heat low and bake until dry on top and beginning to shrink at the edges. To serve, toast unbrowned side and spread with butter or margarine.
Yield 12 crumpets.
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