Scottish Baps

Preparation info

  • Makes

    8

    • Difficulty

      Medium

Appears in

Making Bread at Home

Making Bread at Home

By Tom Jaine

Published 2005

  • About

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.

Ingredients

  • 30 g/1 oz fresh yeast
  • 350 ml/12 fl oz tepid milk and water mixed in equal quantities
  • 450 g/1 lb plain white flour
  • 2 teaspoons salt
  • extra flour for dusting

    Method

    1. Cream the yeast in the warm milk and water. Sift the flour together with the salt into a large bowl and make a well in the centre. Pour the yeast liquid into the well and mix to a slack dough.
    2. Knead lightly in the bowl, then cover with oiled clingfilm and leave to rise in a warm place for about 1 hour, until doubled in size.
    3. Turn out on to the lightly floured work surface and divide into eight portions. Knead these into balls, cover and leave on one side for a few minutes.
    4. Using a floured rolling pin, gently roll the dough balls into 10 cm/4 inch rounds. Try to make sure that you roll right to the edge of each round so you do not leave any air trapped there.
    5. Lay them out on a greased and floured baking sheet, giving them space to rise and expand. Cover with oiled clingfilm and leave them to prove in a warm place for about 30 minutes, until well risen. Meanwhile, heat the oven to 220°C/42S°F/gas 7.
    6. Brush the top of the baps with milk, then dust generously with flour (Scottish baps are traditionally floury, rather than glazed). Press a floured finger into the centre of each one to equalize the air bubbles and prevent any blistering on the top when they are baked.
    7. Bake the baps for 15 minutes, until lightly browned. Dust them with more flour as soon as they come out of the oven and then leave them to cool on a wire rack. Eat as soon as possible.