Scottish baps

Name: Scottish baps
Yield: Makes Twelve-Fourteen
Cuisine: United Kingdom
Ingredients: 450 g (1 lb) plain white flour; 2 level teaspoons salt; 150 ml (¼ pint) warm water; 150 ml (¼ pint) milk; 1 level teaspoon sugar; 25 g (1 oz) fresh yeast or 15 g (½ oz) dried yeast; 25 g (1 oz) fresh yeast or 15 g (½ oz) dried yeast; 25 g (1 oz) melted lard

Preparation info

Makes
Twelve-Fourteen

Difficulty
Easy

Appears in

British Cooking

By Caroline Conran

Published 1978

About

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) plain white flour
2 level teaspoons salt

Europe
United Kingdom
Bread
Scotland

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