Crumpets

• 2 cups milk, scalded
• 1 egg, beaten
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 package dry yeast
• 1/4 cup warm water (105u0b0 to 115u0b0)
• 1/4 cup butter or margarine, melted
• Butter or margarine (optional)
• Strawberry jam (optional)

1. Cool milk to lukewarm (105u0b0 to 115u0b0) in a medium mixing bowl; add egg, beating well. Gradually stir in flour and salt, beating well.
2. Dissolve yeast in warm water, stirring well; let stand 5 minutes or until bubbly. Stir in 1/4 cup butter. Add yeast mixture to flour mixture, beating well. Cover and let rise in a warm place (85u0b0), free from drafts, 1 hour or until doubled in bulk.
3. Grease 4-inch muffin rings, and place on a hot, lightly greased griddle. Pour batter into muffin rings, filling two-thirds full. Reduce heat to low, and cook crumpets 8 to 10 minutes on each side. Remove from rings; set aside to cool. Repeat procedure with remaining batter. Split crumpets and lightly toast. Serve with butter and strawberry jam, if desired.

milk, egg, allpurpose, salt, yeast, warm water, butter, butter, strawberry

Taken from www.myrecipes.com/recipe/crumpets (may not work)