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Scottish baps
- Makes
Twelve-Fourteen
- Difficulty
Easy
Published 1978
The bap is the Scottish version of the breakfast roll, and like all good Scottish food is puritanically simple in its ingredients, but when properly made it can ‘justly be called noble’ says Victor Mac-Clure, the knowledgeable Scottish epicure, author of Good Appetite My Companion.
Ingredients
450 g 1 lb 2 level teaspoons
Method
Baps should be served warm, soft and dusted with a white powdering of flour.
Mix the flour and salt in a warmed bowl. Make a well in the centre. Cream the yeast with the water and sugar and leave in a warm place to froth up. Then pour into the well in the flour, together with the milk and melted lard. Mix everything together, form a mass, cover and allow to rest for a few minutes while
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