Jul 23, 2013

Breakfast Crumpies

This crumpet\muffin\popover like breakfast bread is wonderful.  I like English muffins very much, which aren't really English at all, I put them in the toaster and let them stay in there until very crispy. Slice into two pieces and then I add a soft boiled egg.  This is breakfast heaven to me.  Just recently,  I purchased Jamie Oliver's cookbook called, Great Britain. The first recipe I wanted to try is the Breakfast Crumpies. They look crispy on the outside and soft on the inside. You can put just about anything you like on these.  There is no limit to having a creative breakfast with this recipe. Here is my adaption of the recipe.


4 1/2 cups of bread flour
2 tsp salt
1 tsp sugar
2 1/4 tsp quick rise yeast
1 tsp baking soda
2 1/2 cups warm water
1/2 cup warm milk
butter or oil for greasing the muffin pan

Preheat the oven to 325 degrees F. In a large bowl, add all of the dry ingredients.  Mix well.  Then add 2 1/2 cups of warm water and 1/2 cup of warm milk.  Mix together very quickly with either a spoon or a whisk.  Cover the bowl and allow the mixture to sit for about 15-20 minutes.  The mixture should be wet and spoonable, not runny like pancake batter.   Next, scoop the mixture in the muffin pan, filling it to the top.  If you have a large muffin pan, then only fill half-way. Put the pan into the oven and bake for about 40 minutes.  The crumpies should be crispy on the outside and soft on the inside. Enjoy!