Traditional British Baps Recipes

THE GREAT BRITISH BREAKFAST BAP

Steps:

• Heat oven to 220C/200C fan/gas 7. Use 1 tbsp of the oil to lightly grease a large, shallow roasting tin. Scatter the chips over two-thirds of the tin and line the sausages up on the other third. Cook for 20 mins, then toss the chips around, turn the sausages and return to the oven 10 mins more until the chips are golden and the sausages browned. Push everything together to make room in the tin, then lay the bacon rashers in the space and return to the oven for 10-15 mins or until the bacon fat is crisp and sizzling.
• Five mins before the bacon is ready, heat the remaining 1 tbsp of oil in a frying pan and fry the eggs however you like them. Heat the beans in a saucepan or in a microwave.
• Split the baps so they are still hinged at one edge. Butter and sauce as you like, split each sausage lengthways and, building from the bottom up, layer the chips, sausage, bacon and egg. Present the bap open for extra sauce and to keep the yolk intact. Serve small pots of beans on the side for dipping and spooning over.

SCOTTISH BAPS - SOFT MORNING BREAD ROLLS

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.

TRADITIONAL BRITISH BAPS RECIPE

Steps:

• Place 2/3 cup milk and water in a microwave-safe bowl and microwave for 30 seconds; the mixture should be lukewarm. Sprinkle yeast and sugar over the warmed milk mixture and let sit until frothy, about 3 minutes.
• Sift salt with flour into a large bowl. Gently mix the yeast mixture with a fork, then pour over flour; mix with a wooden spoon until dough forms, then knead the dough lightly with your hands. Form the dough into a ball and place into an oiled bowl. Cover with a tea towel and let dough double in size, about 90 minutes.
• Adjust oven rack to middle position and preheat to 425°F (220°C). Punch down the dough and divide it into 8 portions. Form these into ovals, and set them on the baking sheet, leaving as much room as possible between them. Cover with plastic wrap, making sure that the wrap is touching the dough to prevent a skin from forming. Let rise for an additional 15 minutes.
• Remove plastic wrap, then brush tops and sides of baps with remaining tablespoon milk, and sprinkle with flour. Bake until baps are puffed and golden, about 15 minutes. Remove from oven and allow to cool on a rack. Baps are best the day they are made but can be stored in a plastic bag or covered container at room temperature for up to 2 days. Reheat in a 350°F (180°C) oven for 5 minutes to refresh. Use baps for sandwiches.

SCOTTISH BAP RECIPE - (3.8/5)

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.

BAPS

Steps:

• Combine yeast, sugar, water and milk in bowl. Cover and leave in a warm place until frothy, about 10 minutes.
• Sift flour and salt in a large bowl. Rub in lard.
• Stir the yeast mixture in and mix to a soft dough. Cover with a clean cloth and leave in a warm place for 1 hour or until doubled in size.
• Turn dough onto lightly floured surface and knead for 5 minutes or until smooth.
• Divide dough into 8 pieces and knead each piece into balls.
• Place 5cm apart on greased oven trays. Dust lightly with sifted flour and cover with a tea towel. Let rise for 10 minutes or until well risen.
• Make an indent in the middle of the baps with your finger.
• Bake in preheated oven at 220C (450F) for 15 minutes or until lightly browned.
• Serve hot.