Slightly adapted from The Bread Bible
1 cup plus 1 1/2 tbsp flour
1 tsp yeast
1/2 tsp sugar
1/2 tsp salt
3/4 cup plus 2 tbsp milk or soy milk, divided
1/4 tsp baking soda
In the bowl of your mixer, fitted with the paddle attachment, beat together the flour through salt on low. Add the 3/4 cup water and, gradually raising the speed to medium, beat for five minutes or until completely smooth. Scrape the batter into a clean bowl. Cover and allow to rise until doubled, about one hour.
In a small bowl, mix together the baking soda and remaining water and add to the batter. Allow to rise until almost doubled, about thirty minutes. The batter should be filled with bubbles.
Preheat a frying pan over low heat. Grease your crumpet rings, cleaned tuna cans, or round cookie cutters with a bit of oil or butter. Use a ladle to scoop the risen batter into the rings about two-thirds full. (There should be enough batter for six crumpets.) Cook until they are nicely browned on top and until they appear dull on top, about ten minutes. Flip them to finish the cooking, you want a nice brown color there too. Cool completely on a wire rack and enjoy with some homemade jam. Toast if desired!
The homemade rhubarb jam. Yum!
A treat of a breakfast. Crumpets with fresh rhubarb jam.