John Myers
Ingredients for 8 servings:
- 500 g flour, durum wheat flour or alternatively 2/3 405 and 1/3 durum wheat semolina
- 1 packet of dry yeast
- 1 tsp sugar
- 1 ½ tsp salt
- 175 g milk
- 175 g water
- 1 tbsp milk, for glazing
Instructions
Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes
Scottish bread specialty
Mix the flour with the salt, sugar, and dried yeast. Add the milk and water and knead everything thoroughly for about 10 minutes until you have a soft, elastic dough. Place the dough in a bowl, cover, and let it rise for about 1 hour, until it has doubled in size. Then punch down the dough and let it rest for 10 minutes. Divide the dough into 8 equal portions and roll out into 1 cm thick circles. Place the circles on a baking tray, brush with milk, and sift flour over them. Let it rise uncovered for 30-45 minutes, until they have doubled in size. Dust with flour again and make a 1 cm deep indentation in each bap with your thumb. Bake in an oven preheated to 200°C for about 15-20 minutes, until the baps are golden brown. In Scotland, baps are often eaten fresh from the oven as a side dish to stews or fried eggs, but they are also delicious sliced as a breakfast roll.
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