Floury baps

Floury baps

By
From
Encyclopedia of Food and Cookery
Makes
12

Baps are the breakfast rolls of Scotland – as indispensable as croissants are to the French. They are light, white and soft (not crusty), and delicious eaten hot with butter. Buttery baps contain extra butter, while floury baps are a less rich mixture, lightly dusted with flour.

Ingredients

Quantity Ingredient
600g plain flour, plus extra for dusting
1 teaspoon salt
190ml milk, plus extra for glazing
125ml water
60g butter
15g compressed yeast
1 teaspoon sugar

Method

  1. Sift flour with salt into a bowl. Heat milk and water together to lukewarm; add butter and remove from heat when butter has melted. Cream yeast with sugar and stir into warm liquid.
  2. Make a well in centre of flour and pour in yeast mixture. Stir in a little flour from the sides until yeast mixture is consistency of thick batter. Cover with a folded cloth and place in a warm spot.
  3. When yeast mixture has doubled, and bubbles have formed, mix in remaining flour. Turn dough onto a floured board and knead for about 5 minutes until smooth. Place in a clean, greased bowl and turn over so top surface is also lightly greased. Cover with greased plastic wrap and leave in a warm place for 2 hours or until doubled in bulk.
  4. Knock down, and turn onto a floured board. Knead lightly, divide into 12 pieces and shape each into a ball. Place balls of dough on a greased baking tray; cover and allow to rise in a warm place for 20 minutes. Brush with a little milk and sprinkle lightly with flour. Bake in a preheated hot oven for 15–20 minutes or until very pale golden.
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