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The forerunner of the English muffin, you'll need round cookie cutters or rings to make these.

1 (.25-ounce) package dry yeast

1 teaspoon granulated sugar

1/3 cup warm water (110*F / 45*C)

1 3/4 cups warm milk (110*F / 45*C)

2 1/4 cups bread flour

1 teaspoon salt

1/2 teaspoon baking soda

1. In a mixing bowl, combine the yeast and sugar with the warm water. Let stand 5 minutes.
2. Stir in milk, flour, salt and baking soda. Cover with plastic wrap and let stand for 30 minutes.
3. Grease several 3-inch round metal cookie cutters or rings. Arrange on greased griddle, over medium heat. Spoon scant 3 tablespoons batter into each ring. Reduce heat and cook about 10 minutes or until tops are full of holes and batter is set. Remove rings. If desired, turn crumpets and cook until browned on other side. Or, remove from griddle and toast in toaster.

Makes 16 crumpets.