Scots Baps
A tray of freshly baked Scottish morning rolls or baps, close-up
Scots Baps are the best eaten warm straight from the oven; they are a special treat at breakfast when filled with grilled bacon and fried egg. The mixture of milk and water gives the rolls a tender crumb and the extra dusting of flour gives them a soft crust.
¾ cup (175ml) lukewarm milk
¾ cup (175ml) water lukewarm
2 teaspoons dry yeast 1 teaspoon sugar
3 ½ cups (500g) unbleached flour
1 ½ teaspoon salt
1 Tablespoon milk to glaze
Directions
1. Combine the milk and water in a liquid measuring cup. Sprinkle yeast and sugar into ½ cup (125ml) of milk and water mixture in separate bowl. Leave for 5 minutes; stir to dissolve. Stir in half of the remaining milk and water mixture
2. Mix the flour and salt in a large bowl. Make well in the center and pour in the dissolved yeast. Mix in the flour. Stir in the reserved milk and water, as needed, to form sticky dough.
3. Turn the dough out onto a lightly floured surface. Knead the dough until smooth and elastic, about 10 minutes
4. Divide the dough into eight equal pieces. Shape each piece of dough into a flat oval, about ½ in (1cm) thick. Place on a floured baking sheet. Brush each top with milk and sift a heavy dusting of flour over each.
5. Proof, uncovered, until doubled in size, 30-45 minutes
6. Sift a heavy dusting of flour over each bap, about ½ in (1cm) deep.
7. Bake in preheated oven 400 degrees F. (200C) for 15-20 minutes until risen and golden. Cover with towel for 10 minutes and cool on wire rack.
