Talking of the crumpet toast has prompted me to dig out this crumpet-bread recipe.
1 1/2 cups (375 mL) milk
1 cup (250 mL) water
2 tbsp. (30mL) sugar
1 1/2 tbsp. (25 mL) Instant Yeast
5 cups (1.25 L) white flour
1 tsp. (5 mL) salt
2 cups (500 mL) grated medium or old cheddar cheese
1/4 cup (60 mL) melted butter or margarine
1/2 tsp. (2 mL) baking soda
1 tbsp. (15 mL) lukewarm water
1. In a large pot over medium heat add the milk and water, heat just to lukewarm. Remove from stove.
2. Mix in sugar and sprinkle the yeast over all. Whisk until no lumps remain. Then add 3 cups (750 mL) of white flour and the salt. Beat until smooth. Add the last 2 cups (500 mL) of white flour. Beat again. The dough should be sticky. Cover and let rise until doubled about 30 minutes.
3. While dough is rising grate cheese, set aside. Melt margarine or butter and set aside. In a small bowl dissolve soda in warm water, set aside.
4. Leave to rise for 30 minutes. Add the cheese, soda and melted butter or margarine. Blend well so cheese is evenly distributed. Divide dough between two oiled 9″ x 5″ x 2″ (22.5 x 12.5 x 5 cm) loaf pans.
5. Let rise uncovered for one hour or until doubled. If you cover the bread the dough will stick to the towel.
6. Bake in a preheated oven at 400°F (200°C) for 25 to 30 minutes. Remove from pans and cool on wire racks.