Title: English crumpets (bakestone recipes)
 Categories: Breads, Breakfast
      Yield: 4 servings
 
      4 oz All-purpose flour
      4 oz Bread flour
      2 t  Salt
    1/4 oz Fresh yeast
      1 t  Sugar
    1/2 pt Warm milk and water
      1 T  Vegetable oil
    1/2 t  Bicarbonate of soda
    1/4 pt Warm water
 
  Sift the flours and salty into a warm bowl.  Cream the yeast with the
  sugar.  Add the warmed milk and water, then the oil.  Stir into the
  flour to make a batter, and beat vigorously until smooth and elastic.
  Cover the bowl, put in a warm place and leave it until the mixture
  rises and the surface is full of bubbles (about 1 1/2 hours).  Break
  it down by beating with a wooden spoon.  Cover and leave in a warm
  place to prove for another 30 minutes.  -- To cook the crumpets, heat
  and grease the bakestone lightly.  Grease 5 or 6 crumpet rings (3-3
  1/2 inches) (or scone cutters) and put them on the bakestone to heat.
  Cook as many crumpets as possible at a time, as the batter will not
  stay bubbly for long.   -- Put 1/2 inch deep of batter into each
  ring.  Cook gently for 7 - 10 minutes, or until the surface sets and
  is full of tiny bubbles.  Using an oven glove for protection, lift
  off the ring, and if the base of the crumpet is pale gold, flip it
  over and cook for another 3 minutes until the other side is just
  colored.  If the crumpet batter is set but sticks slightly in the
  ring, push it out gently with the back of a wooden spoon.  Wipe,
  grease and heat the rings for each batch of crumpets.  If serving
  immediately, wrap the crumpets in a cloth and keep warm between
  batches.  Butter generously and serve at once.  If reheating, toast
  the crumpets under the grill, cooking the smooth surface first and
  then the top so that the butter will melt into the holes.