Traditional Scotland Soup Treats Ideas
Baps are quite simply a soft Scottish bread roll. They are often used in sandwiches or as an accompaniemnet for soup. This recipe for baps takes a simple approach and sometimes cheese etc can be added to give an extra flavouring.
- 2 level teaspoons active dry yeast (accuracy is essential)
- 2/3 cup lukewarm full fat milk
- 2/3 cup lukewarm (previously cold fresh)water
- 2 teaspoons salt
- 3 cups unbleached flour, plus little extra for finishing
Pre heat the oven to 425F. In a medium bowl, dissolve the yeast in the milk and water, then sift the salt with the flour into a different large bowl. Pour the well-mixed wet mixture into the dry mixture and stir. If this dough is too stiff, add a little more milk. Turn out onto a floured board and knead lightly. Place dough in an oiled or buttered bowl, cover with a clean towel, and let rise in a warm place for about 1 & 1/2 hours.
Whilst this is happening, flour a baking sheet. Punch down the dough and divide it into 8 or 9 portions. Shape these into ovals, and set them on the baking sheet, leaving as much room as possible between them. Cover with plastic wrap touching the dough to prevent a skin from forming and let them sit for 15 minutes to rise again.
Brush the tops and sides of the baps with milk, then sprinkle with flour. With a floured finger, make an impression (NOt a hole) in the center of each bap. Bake on the center shelf of the oven for 15 to 20 minutes, or until risen and puffed and just golden. More flour can be sifted over the finished baps if desired. Serve warm. Yield: 8-9 rolls.
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For US to UK equivalents for food weights and measurements see this rough guide
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