English Muffins Or Crumpets Recipes

Steps:

• Place 1/4 cup flour, yeast, and 1/2 cup water in a mixing bowl. Whisk together and set aside for about 10 minutes to see if thin layer of foam develops to ensure yeast is active. Drizzle in vegetable oil; add salt, egg white, remaining 1 3/4 cup flour, and remaining 1/4 cup warm water. Mix together until dough is very wet and sticky. Cover. Set in a warm spot and let rise until doubled, about 2 hours.
• Pull dough gently from sides of bowl, stirring slightly, and turn out onto a well-floured rolling surface. Work in just enough flour until dough is easily handled and can be cut into 6 pieces, about 1 minute. Cut dough into 6 equal portions. Form a seamless ball of dough, adding a pinch of flour to keep it from sticking. Flatten to make thick disks. Transfer dough onto a lined baking sheet sprinkled generously with cornmeal. Let rise until doubled, about 1 to 1 1/2 hours.
• Add clarified butter to skillet over medium heat. Carefully transfer muffin disks to skillet. Cook in batches to avoid overcrowding. Brown on one side, 5 or 6 minutes. Turn, and brown the other side, 5 or 6 minutes. Continue turning to get muffins evenly browned and cooked through, 7 or 8 minutes total per side. Transfer to a cooking rack and cool completely (this is key as you can't split the muffins unless they are cooled).
• Split cooled muffins with a fork, inserting tines all the way around edges so the 2 sides can be pulled apart. Toast and serve with jam.

Steps:

• In a large bowl, combine 1/2 cup water, sugar, and yeast. Allow to sit until mixture is foamy. Add warm milk and salt, then stir in flour. Beat mixture hard for 5 minutes, then cover and allow to rise in a warm place for 3 hours or until very bubbly. It's okay if it rises and collapses; just proceed to next step.
• Dissolve baking soda in 1/4 cup water. Gently stir into batter. Cover again and allow to rise in a warm place for 30 minutes.
• Grease griddle and English muffin rings (a.k.a. crumpet rings). Heat griddle over low heat for 10 minutes. Place rings on pan and spoon about 1/4 cup batter into each. For English muffin batter, spread slightly with spoon to fill ring (crumpet batter will do so on its own).
• For English muffins, allow to cook for about 5-8 minutes or until bottoms are golden. Flip and cook other side, removing rings as you do so, for another 5-8 minutes or until both sides are nicely browned. Remove from pan. Continue until all batter is used.
• For crumpets, cook for about 8 minutes without flipping, until tops are pale but dry and full of holes and bottoms are golden brown. Remove from pan and rings. Continue until all batter is used.
• Cool on wire rack.
• To serve English muffins, split and toast. To serve crumpets, toast without splitting. Serve either with plenty of butter and jam or other desired toppings.