1 package active dry yeast
1 or 1 cake compressed yeast
1/4 cup water*
2 tbsp sugar
1 tsp salt
3 tbsp butter or margarine
1 cup milk, scalded
1 egg
3 cup all purpose flour
Directions
*Use very warm water (105-115 degrees for dry yeast, lukewarm (80-90
degree) for compressed yeast.
Sprinkle dry yeast or crumble cake yeast into water. Let stand for a
few minutes; then stir until dissolved. Add sugar, salt, and butter
to warm milk, stirring to dissolve; cool to lukewarm. Add egg, yeast
mixture and flour and beat thoroughly. Let batter rise in warm place
for 30 minutes; with spoon beat for 3 minutes.
Repeat rising and beating and then rising again.
Pour batter into greased 4 inch muffin rings on medium hot greased
griddle (325 degrees on electric griddle) filling rings one third
full.
Bake until well risen and browned on one side. Turn over, rings and
all, and brown on other side (should take about 18 to 20 minutes)
Remove, cool, split, and toast.
Although crumpets are similar to English muffin, crumpets are softer
in texture with surface holes appearing during the pan cooking; these
holes enable the crumpet to absorb great quantities of butter.
Womans Day Courtesy of Dale & Gail Shipp, Columbia Md.
Servings: 8 servings
Basic Crumpet Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
It is quite feasible to prove the history of recipes way back into the far past, in fact as far into history as early Egypt, and possibly even further. However, mostly, these old records were just basic hieroglyphic or cunieform instructions for preparing food.
Interestingly, the most ancient recipe discovered, according to academics are a few ancient tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated and blissful. Closer to modern times, we find some interesting books dating from the 1300s : a cookery book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, they are nothing to do with the indian food that is familiar to us all today, but rather accounts of the types of food cooked for the nobility of that time. During the succeeding few hundred years, the families of Europe strove to offer the most exotic banquets, and as a consequence, chefs and their collection of recipes were much in demand. Even so, it was during the 1800s that haute cuisine and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to assembling, verifying, and writing down recipes common in their social group. By the arrival of the 1900s, cookbooks were greatly in demand mostly due to more people being able to read, more spare time and having more disposable income. |
We hope you enjoy this Basic Crumpet recipe.
