Newsgroup: it.hobby.cucina
Titolo: Crumpets

Fatti stamattina per colazione... Miiii come so bboni! Specialmente se
sopra ci metti del buon cheddar stagionato o meglio del dubliner e li
passi un attimo in salamandra....
http://www.saperlo.it/guida/come-fare-i-crumpets-980/

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Li hai fatti seguendo la ricetta del link?
ale

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no quella di bread bible

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Also 
http://en.wikipedia.org/wiki/Crumpet
-- 
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families:  
https://www.woundedwarriorproject.org/
    Thank a Veteran!
Support Our Troops:   
http://anymarine.com/
   You are not forgotten.
Thanks ! !                 ~Semper Fi~                USMC 1365061

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[All my notes are in square brackets.]
"The perfect crumpet, even more so than the perfect english muffin,
captures the tension between crisp and tender. The outside crunches as your
teeth bite into it and are cushioned immediately by a spongy soft crumb
that loves to absorb butter and jam [or melted cheese].
Crumpets
3/4 pound All-Purpose flour
1/2 teaspoon salt
1 3/4 cups of milk - use butermilk if you like buttermilk crumpets
1 tablespoon dried yeast
pinch of sugar
Sift the flour and salt together in a large bowl.
Heat the milk to lukewarm - between 80 and 100 degrees Farenheit
Pour 1/2 cup of milk into a glass or bowl, stir in the yeast and sprinkle
the sugar on top to feed the little yeasty beasties. After about 5-10
minutes, you should have a foamy head on the milk. reheat the rest of the
milk to 80-100 Farenheit if it has dropped in temperature.
Form a well in the center of the bowl of flour and salt. Fill the well with
the 1/2 cup of milk and yeast. Add the rest of the milk. Stir to combine,
trying to fold air into the mix while combining the ingredients. Continue
to stir until a thick batter forms.
Cover the bowl and set aside to rise for 45 minutes.
After the rise, the contents of the bowl should look like a big puffy
uncooked loaf of bread. Here's where the diet goes out the window - Grease
the (preferably non-stick) skillet you will use with butter. Grease the
rings [See [NOTE] at bottom]. as well, and place them on the skillet. Over
medium heat, melt the butter and heat the rings until they are the same
temperature as the skillet (about three or four minutes).
Raise the heat just a little. Heat control is very important with this
dish. You have to find a medium between burning the outside of the crumpet
while the inside is still batter, and leaving the heat so low that the
butter leaves the crumpet greasy. All stovetops and pans are different -
you'll have to experiment a bit.
Pour enough batter into the rings (I use about half a cup per crumpet) so
the ring isn't overflowing, but so the bottom is covered. The batter will
be sticky and tricky to work with, so be careful when adding it to the
rings. Do not move the crumpet for five to seven minutes until the surface
looks pretty dry and bubbles have formed holes throughout the top of the
crumpet.
Carefully remove the ring, flip the crumpet, and cook the other side for
two to three minutes. Cool on a wire rack.
When you're done with the batch, you can eat them right away with butter
and jam, use them as a base for an openfaced egg sandwich, or let them cool
and toast them the next day for breakfast."
Posted at 
http://www.toomanychefs.net/archives/001118.php
 by Barrett in
Maryland on August 4, 2004 at 1:57 PM
[NOTE: The rings referred to are similar to
http://www.amazon.com/Norpro-English-Muffin-Rings-Set/dp/B0001VQIHW
 ]
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 [All my notes are in square brackets.]
Thanks very much
ale

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[Prego!]
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