|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Milk||1 Cup (16 tbs)|
|Cheddar cheese/Gouda / process swiss cheese||4 Ounce, cut into 1 1/2 inch squares (1/4 Inch Thick)|
In a large mixer bowl combine the flour, yeast, and salt.
In a small saucepan heat milk and sugar just till warm (115Â° to 120Â°).
Add to flour mixture; add egg.
Beat on low speed of an electric mixer for 1/2 minute, scraping the sides of the bowl constantly.
Beat on high speed for 3 minutes.
Cover the dough and let rise in warm place till double (about 40 minutes).
Stir batter down.
Lightly grease four 3 inch wide metal rings.
Place the rings on a hot, lightly greased griddle or in a heavy skillet.
Spoon 1 tablespoon batter into each, spreading to cover bottom.
Top with a cheese square.
Spoon 1 tablespoon batter atop cheese.
Cook, uncovered, over medium low heat for 3 to 4 minutes or till brown.
Remove rings; turn crumpets.
Cook for 3 to 4 minutes more or till done.
Arrange crumpets on a baking sheet and place in a warm oven.
Repeat with the remaining batter.
Serve the crumpets warm with chutney, if desired.