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CRUMPETS Fleischmann‘s Yeast
Nb persons: 0
Yield: 1 dozen
Preparation time:
Total time:
Source:
| 4 cups | sifted flour |
| 2 packages | Fleischmann‘s Yeast |
| 4 cups | lukewarm water |
| 1 tablespoon | salt |
Dissolve yeast in lukewarm water; add flour and salt; beat well. Cover and let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Beat well. Half fill greased muffin rings which have been placed on a slightly greased griddle heated to a medium heat. When the bubbles in the batter rise to the top and break, making holes through the crumpet from top to bottom, reduce to a slow heat and bake until dry on top and beginning to shrink at the edges. To serve, toast on the
unbrowned side and spread with butter.
Makes 1 dozen
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