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Crumpets
Yield: 8 Servings

3 cup flour
2 tablespoons oil
2 1/2 cups milk
1/2 cup water
1 teaspoon sugar
1 teaspoon yeast
1 tablespoon salt

1/2 teaspoon baking soda
2/3 cup warm water

Warm flour in an earthenware bowl in a low oven for 5 minutes.

In a medium saucepan, warm oil, milk, water and sugar. Combine 1
tablespoon warmed liquid with the yeast. Mix the salt with the
warmed flour, and stir in the yeast mixture. Pour in the remaining
liquid and stir the batter vigorously until it is smooth and elastic.

Cover the bowl, and let the batter rise at room temperature for 1
1/2 hours.

Beat down the batter with a wooden spoon. Dissolve the baking
soda in the water and stir into the batter. Cover and let sit for
1/2 hour.

To cook crumpets, lightly grease a griddle. Place greased crumpet
rings on the heated griddle. Pour batter halfway to two thirds up
sides of rings. Batter will rise during cooking.

Allow crumpets to cook until top surface forms a skin, about 7 to
10 minutes. Remove molds and cook crumpets on griddle for another
3 minutes, flipping to brown both sides. Serve immediately.

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