Ingredients

• 2 cups unbleached all-purpose flour
• 2 tsp rapid rise yeast
• 1 tsp sugar
• 3/4 tsp salt
• 1 cup milk
• 3/4 cup water
• 2 Tbsp water
• 1/4 tsp baking soda
• 3 Tbsp unsalted butter (melted and slightly cooled, for greasing forms and pan)

Instructions

1. Combine flour, yeast, sugar and salt in a bowl or food processor with flat/dough paddle; mix on low speed for 30 seconds or mix ingredients by hand.
2. Heat milk and 3/4 cup water to very warm. Add to flour mixture. Beat on medium speed for 5 minutes. Cover and let dough rise for 1 to 1 1/2 hours, or until dough has doubled and very bubbly.
3. Stir together 2 tablespoons water and baking soda, mix gently into the batter. Cover and let rise for another 30 minutes. I usually skip the 2nd time rising of the dough.
4. Brush some of the melted and cooled butter on a griddle, and heat the griddle over low heat for a couple of minutes.
5. Brush crumpet rings or metal shapes with the butter. Place them on the griddle and heat for 2 minutes. Pour batter into each ring or shape filling 1/3 of the form. Cook for about 8 minutes until the tops are set and full of holes. Remove the rings or shapes with tongs, turn and cook for 2 or 3 minutes until pale golden.
6. Cool crumpets on a wire rack or if your impatient crowd is waiting for these yummies – serve immediately!
7. Grease the griddle and crumpet rings or forms again. Repeat as for first batch.
8. Serve as you like it – with melted butter, jam, or your flavored home-made butter. I'll show you how to make it!