Scottish Bap Recipe 385

Steps:

• Preheat oven to 400°F. Combine the milk and water in a liquid measuring jug. Sprinkle the yeast and the sugar into 3.5 ounces of the milk and water mixture in a separate bowl. Leave for 5 minutes, stir to dissolve. Stir in half the remaining milk/water mixture. Mix the flour and salt together in a large bowl. Make a well in the centre and pour in the yeasted milk and water. Mix in the flour. Stir in the reserved milk and water as needed to form a sticky dough. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Put the dough in a clean bowl and cover with a tea towel. Leave to rise until doubled, about an hour. Knock back and let rest for 10 minutes. Divide into 8 pieces, and shape each piece into a flat oval, (or a round ball if you prefer) about 1/2 inch thick. Place on a floured baking tray. Brush with milk and sift over a fairly heavy dusting of flour. Leave to rise, uncovered, until doubled in size, about 30 to 35 minutes. Again sift more flour over each bap. Use your thumb to make an impression in the centre of the baps, about 1/2 inch deep. Bake in the preheated oven for 12 to 15 minutes until risen and pale golden. Cover with a tea towel and leave on wire rack to cool.

Steps:

• Rub the butter into the flour and make a well in the centre.
• Cream the yeast with the sugar, then add the liquid and salt, and pour into the well. Mix to a slack dough, adding extra warm liquid if required.
• Allow to rise until the dough has doubled in bulk, for about an hour or two according to temperature.
• Knead, and divide in eight even pieces. Knead each into a ball about the size of a fist, and flatten with the hand. Then lightly roll to a round with a rolling-pin.
• Place the ball doughs on a well-floured baking tray/s, lightly pressing your thumb in to the middle of the baps. Brush with milk and sprinkle flour all over the top of the baps. Prove for 15 to 20 minutes until well risen.
• Bake in the oven at 200°C (400°F) mark 6 for 10 minutes, or until firm and lightly golden brown, but still soft - tap them underneath and they should sound hollow when they are cooked. . Cool on a wire rack. Dust with more flour.
• These freeze very well - serve them with assorted fillings for sandwiches or just split whilst warm and spread with butter.
• US conversions: 1 lb flour = 4 cups. 2 ozs butter = 1/2 stick butter.

Steps:

• Lightly dust two cooking sheets and set aside.
• In a small or medium bowl combine the yeast, sugar and 2 T flour.
• Gradually blend in the warm milk until smooth.
• Cover with plastic wrap and let stand for 10 minutes or until foamy.
• Sift together the remaining flour and salt in a large bowl.
• Make a well.
• Mix to a soft dough.
• Turn out onto a lightly floured board and kneed for 3-4 minutes.
• Shape into a ball, place in a large, oiled bowl and cover with plastic wrap.
• Place in a warm place and let rise for 1 hour.
• Preheat oven to 425 degrees.
• Turn dough out onto a lightly floured board and knead again for 2 minutes.
• Divide into 12 pieces.
• Roll each piece into a flat oval, around 1/4 to 1/2 inch thick, and place on the prepared baking sheet.
• When all baps are rolled out cover and let rise for 15 minutes.
• Make an indent in center of each oval with your finger.
• Bake for 25-30 minutes until well browned and cooked through.
• Cool slightly and serve or save for sandwich rolls.