0 (0)



Los Angeles Times

There's never an occasion when I can't find an excuse to pop something in the oven. And no one at my table--blood-related or otherwise--has ever said, "No, I couldn't possibly have another fresh, hot crumpet." Baking a my house is ... Read more

Total time: 45 minutes plus 1 hour 15 minutes standing | Makes 14 to 18 crumpets
  • 2 1/2 teaspoons dry yeast
  • 1 cup warm water
  • 1 cup warm milk
  • 2 tablespoons butter, melted
  • 2 teaspoons salt
  • 2 teaspoons sugar
  • About 3 1/2 cups unbleached all-purpose flour
  • 1/2 teaspoon baking soda, dissolved in 1/4 cup warm water
  • Butter, for greasing

Step 1In large bowl or bowl of an electric mixer, stir together yeast and water. Let stand a few minutes then add warm milk, melted butter, salt, sugar and most of flour. Stir with paddle to encourage batter to become slightly elastic, but do not add too much flour. It should have the consistency of batter. Cover and let rest 45 minutes. Stir in dissolved soda, cover, and let rise 20 to 30 minutes.

Step 2Grease griddle and heat over medium-low heat. Drop batter by 1/4 cup onto griddle, spacing 2 inches apart. Reduce heat to low, cover griddle and cook crumpets until tops look dry, about 15 minutes. They will look a little gummy, but will be done; do not turn over. Repeat until batter is used up. Toast before serving.


French leek and potato soup
French leek and potato soup

The Parlour Trick
The Parlour Trick

Nopa's goat cheese bread pudding
Nopa's goat cheese bread pudding

Grilled Steak and Roasted Tomato Sandwiches
Grilled Steak and Roasted Tomato Sandwiches

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Breads

Real Jewish rye bread
Mesquite apple muffins with streusel topping
Baptist cakes