TASTE Crumpets by
Ingredients
1 1/4 cups skim mil, lukewarm
2 tsp caster sugar
1 tsp instant yeast
1 1/2 cups Anchor Lighthouse Bread & Pizza Plain Flour
1 tsp salt
1/3 cup warm water
3/4 tsp bicarbonate of soda
Instructions
Step 1
Combine 1 1/4 cups lukewarm skim milk, 2 teaspoons caster sugar and 1 teaspoon instant yeast in a jug. Cover with a tea towel and set aside in a warm, draught-free place for 10 minutes or until frothy.
Step 2
Combine 1 1/2 cups Bread & Pizza Plain Flour and 1 teaspoon salt in a bowl. Make a well in the centre and whisk in the yeast mixture. Cover with a tea towel and set aside in a warm, draught-free place for 1 hour or until doubled in size.
Step 3
Combine 1/3 cup warm water and 3/4 teaspoon bicarbonate of soda in a jug. Whisk into the flour mixture until combined. Cover and set aside for 45 minutes or until doubled in size.
Step 4
Place four 7.5cm-diameter, 2cm-high egg rings in a non-stick frying pan over medium-low heat. Spray the rings and pan with oil. Spoon 3 tablespoonfuls of batter into each ring. Cook for 12-15 minutes or until bubbles appear on the surface. Use tongs to remove the egg rings. Turn and cook for 30 seconds or until golden. Transfer to a wire rack to cool slightly. Repeat with the remaining batter, lightly greasing and reheating the pan between batches.
Store in the fridge for up to 1 week or freeze for up to 3 months.
Combine 1 1/4 cups lukewarm skim milk, 2 teaspoons caster sugar and 1 teaspoon instant yeast in a jug. Cover with a tea towel and set aside in a warm, draught-free place for 10 minutes or until frothy.
Step 2
Combine 1 1/2 cups Bread & Pizza Plain Flour and 1 teaspoon salt in a bowl. Make a well in the centre and whisk in the yeast mixture. Cover with a tea towel and set aside in a warm, draught-free place for 1 hour or until doubled in size.
Step 3
Combine 1/3 cup warm water and 3/4 teaspoon bicarbonate of soda in a jug. Whisk into the flour mixture until combined. Cover and set aside for 45 minutes or until doubled in size.
Step 4
Place four 7.5cm-diameter, 2cm-high egg rings in a non-stick frying pan over medium-low heat. Spray the rings and pan with oil. Spoon 3 tablespoonfuls of batter into each ring. Cook for 12-15 minutes or until bubbles appear on the surface. Use tongs to remove the egg rings. Turn and cook for 30 seconds or until golden. Transfer to a wire rack to cool slightly. Repeat with the remaining batter, lightly greasing and reheating the pan between batches.
Store in the fridge for up to 1 week or freeze for up to 3 months.