Scotch Baps

• 8 oz (225 g) strong plain flour
• 1 level teaspoon salt

Sift the flour and salt together into a large mixing basin and set in a warm place. In a small basin, blend the fresh yeast with the warm mixed milk and water. If using dried yeast, dissolve the teaspoon of sugar in the hand-hot mixed milk and water Sprinkle in the yeast and set the mixture aside in a warm place until it is frothy – takes about 10 minutes.

Rub the butter into the flour