We all have favourite recipes and come across similar recipes in the blogosphere, in cookbooks, in magazines that we would like to try. Jessy (and her dog Winnie), the talented 15 year old of Baking Blondie ,had a recipe for one of my favourite breakfast foods on her site. Since it was breakfast time I decided I needed to try them now!! In following Jessy's blog I have gathered that she really enjoys the homeyness and satisfaction of baking breads. She has offered us many different recipes from Rose Levy Berenbaum's cookbook "The Bread Bible". This recipe for pikelets is excellent. It has a double rise so takes roughly an hour and a half to be presented at your table...but definitely worth it. To learn more about this special treat visit my previous post Pikelet or Crumpet for a quicker version. I think I like this version from Rose Levy Berenbaum best!!!!Crumpets, or pikelets as we called them all my growing years, were a breakfast staple in my British home. I love mine simply spread with butter. A crumpet has all kinds of nooks and crannies. When toasted and buttered, the melted butter oozes into these holes, producing a crispy, buttery honeycomb with a crunchy exterior. "Rise" to the occasion, make them the night before or freeze them for a later date. Thank you Jessy for bringing this recipe to our attention!!
**Crumpets or Pikelets**
from The Bread Bible
**Crumpets or Pikelets**
from The Bread Bible
by Rose Levy Berenbaum
1 cup plus 1 1/2 tbs unbleached all-purpose flour
2 tbs dry milk
1 tsp instant yeast
1/2 tsp sugar
1/2 tsp salt
3/4 plus 2 tbs water divided
1/4 tsp baking soda
1 tsp butter
1 cup plus 1 1/2 tbs unbleached all-purpose flour
2 tbs dry milk
1 tsp instant yeast
1/2 tsp sugar
1/2 tsp salt
3/4 plus 2 tbs water divided
1/4 tsp baking soda
1 tsp butter
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Mix the batter. In a large mixer bowl beat together the flour, dry milk, yeast, sugar, and salt.
Mix the batter. In a large mixer bowl beat together the flour, dry milk, yeast, sugar, and salt.
Add the 3/4 cup of water and, gradually beat on med. for about 5 min. until completely smooth.
Let the batter rise. Scrape the dough into into a container with a one quart rising capacity. With a piece of tape mark on the side where doubled the height would be. Cover and let rise until doubled, about an hour.
Let the batter rise. Scrape the dough into into a container with a one quart rising capacity. With a piece of tape mark on the side where doubled the height would be. Cover and let rise until doubled, about an hour.
Add the baking soda and water and let dough rise again. In a small bowl mix together the baking soda and remaining 2 tbs of water.Stir into the batter and allow to rise again until almost doubled, about 30 min. The batter will be filled with bubbles.
Preheat the griddle or frying pan. If using an electric griddle, preheat to 275 degrees. If using a skillet,heat over low until a drop of water sizzles when added.
Fry the crumpets. Brush the pan, and the insides of the crumpet rings lightly with melted butter. Set the rings in the pan and use a ladle to spoon, or pour the batter into the rings, filling 2/3 full. The batter will rise to the top during cooking. Cook the crumpets for 10 min on one side, or until they are nicely browned underneath and have lost their dull shine on top. Turn the crumpets and continue to cook until the bottoms are browned.
Cool the crumpets. Remove the crumpets and move to a wire rack. Cool completely. They can be stored over night in a paper bag, or frozen well wrapped for up to 3 months. Thaw before toasting.
