The bap is a Scottish ‘morning goods’ - something sold by bakers in time for breakfast, elevenses or lunch. The bun is light as air, and the crust yieldingly soft.
Scottish baps are at their best eaten warm straight from the oven, but they can be reheated very successfully - either warm them through in a low oven or split them and toast under the grill.
Baps also make the ideal packed lunch.
© 2005 Tom Jaine. All rights reserved.