Crumpets!

Oh my goodness.... you can't even.... oh, how to describe a crumpet to someone who'd never had tea with a British grandmother. They're... crispy and chewy and soft and... sigh. No, there's nothing like a nice toasted crumpet. People always think of them as English muffin type deals, but not really. In fact, English muffins were invented by Americans. Did you know that? It's true.

2 1/2 tbs active dry yeast

1 tsp sugar

1/3 c warm water

2.5 c bread flour

1 3/4 c milk

1 tsp salt

1/2 tsp baking soda

1. Mix sugar and yeast in warm water. Let stand for five minutes. It's supposed to bubble, I'm sure you know that.

2. Stir in the flour, milk, salt, and baking soda. Cover in plastic wrap and let stand for 30 minutes.

3. Heat a griddle to medium. Arrange round cookie cutters on the greased griddle and pour batter (3 tbs, but who measures? Newbies.) into each ring. Cook until the tops are bubbly and porous, flip and cook until set on the other side. About ten minutes per crumpet.

4. Toast in the toaster, eat with butter and jam.