Scottish Baps Food

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.

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.

TRADITIONAL SCOTTISH BAPS OR BUNS

Steps:

• Place flour, butter and salt into a bowl and mix until itresembles breadcrumbs.
• Place the lukewarm milk, water, sugar, and yeast in a jug, then stir until dissolved. Cover and place in a warm area until frothy
• Once frothy, mix again, add into the flour mix and stiruntil it starts coming together to form a dough. I use my mixer for this, butyou can use a handheld too. Just mix until the beater begins to clog with doughthen turn out.
• Knead dough until smooth around 5 minutes, then place back inthe bowl and let rise for 1hr. I use my oven and switch on the light for this.
• Once doubled in size, punch down and knead again for 5minutes
• Then divide into 12 pieces and roll dough into balls.
• You should get all 12 balls onto the baking tray.
• Dust bottom of the baking tray with flour
• Once the baking tray is dusted with flour, place dough evenlyapart onto a tray and then dust again with flour.
• I use an old spice jar filled with flour for this. You canuse parchment paper to
• Let rise again for another 20 minutes
• Now place in the oven for 15 minutes or until the top of theBaps/Buns have turned light brown.
• Please take out the baking tray and place it on a cooling tray.

SCOTTISH BAPS

Steps:

• Lightly dust two cooking sheets and set aside.
• In a small or medium bowl combine the yeast, sugar and 2 T flour.
• Gradually blend in the warm milk until smooth.
• Cover with plastic wrap and let stand for 10 minutes or until foamy.
• Sift together the remaining flour and salt in a large bowl.
• Make a well.
• Mix to a soft dough.
• Turn out onto a lightly floured board and kneed for 3-4 minutes.
• Shape into a ball, place in a large, oiled bowl and cover with plastic wrap.
• Place in a warm place and let rise for 1 hour.
• Preheat oven to 425 degrees.
• Turn dough out onto a lightly floured board and knead again for 2 minutes.
• Divide into 12 pieces.
• Roll each piece into a flat oval, around 1/4 to 1/2 inch thick, and place on the prepared baking sheet.
• When all baps are rolled out cover and let rise for 15 minutes.
• Make an indent in center of each oval with your finger.
• Bake for 25-30 minutes until well browned and cooked through.
• Cool slightly and serve or save for sandwich rolls.

SCOTTISH MORNING ROLLS

Steps:

• Grease two baking sheets (or line with baking paper or a silicon baking mat).
• Sift the flour and salt together in a large mixing bowl, and make a well in the centre.
• Mix the yeast with the milk, then mix the water inches Add this to the well made in the flour. Mix together to form a soft dough.
• Knead the dough lightly in the bol, then cover with lightly oiled plastic wrap and let to rise in a warm place for 1 hr or until doubled in size.
• Turn the dough out on to a lightly floured surface (I use a silicon baking mat for easy clean up), knock back by punching the risen dough.
• Divide the dough into 10 equal pieces. Knead these lightly and using a rolling pin shap each piece to a flat oval (10x7.5cm) or a flat round (9cm).
• Place these on the prepared baking sheets, spacing them well apart, again covering with oiled plastic wrap. Let rise in a warm place for about 30 minutes.
• Meanwhile, pre-heat oven to 200C/400F/Gas 6 (less for fan forced ovens).
• After 30 mins press each roll in the centre with the three middle fingers to equalise the air bubbles and helping to prevent blistering. Brush each with milk and dust with flour.
• Bake for 15-20 minutes or until lightly browned. Remove from oven and dust lightly with flour again and allow to cool slightly on a wire rack before serving warm.

SCOTCH ROLLS

Steps:

• Prepare a baking sheet by lightly greasing with oil (I use kitchen roll to lightly grease, rub off most so the tray is almost dry) then lightly dust the baking sheet with flour.
• Combine the flour, yeast, sugar and salt in a bowl. Create a small well then add the combined milk, olive oil and water (luke warm temperature). If you have a food mixer, knead for 5 minutes using the dough hook attachment. If you don't have a food mixer, knead for at least 10 minutes by hand. Let the dough rest for 5 minutes.
• Knead the dough for a further couple of minutes then divide into 8-10 pieces, kneading and shaping into rounds. Place evenly onto baking sheet.
• Brush each roll with whole milk and then dust with coarse semolina.
• Proof the rolls in a warm place for about an hour, or until doubled in size. Pre-heat the oven to 230°C/210°C fan/Gas Mark 8. Once proofed, bake in oven for 15 minutes, until golden brown.
• Wrap the baked rolls in a clean tea towel and leave to cool (wrapped) on a wire rack.