Best Baps Recipes

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 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.

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.

EGG & TOMATO BAPS

Steps:

• Brush the cut side of the tomatoes with a little of the oil then cook them on a low heat, cut-side down in a small, non-stick frying pan. While they cook, beat the eggs with seasoning and the chopped parsley in a small bowl. Turn the tomatoes over to briefly heat on the other side and then set aside.
• Wipe the pan, then add the remaining oil and cook the garlic on a medium heat for a few seconds, stirring all the time until softened. Pour in the egg mixture and cook, stirring occasionally over the heat. Once it's almost set flip over to cook the other side for a few seconds more.
• Halve the baps and squash on the tomatoes, quarter the omelette and serve, 2 pieces inside each bap.

CRISPY CHICKEN & SMASHED AVOCADO BAPS

Steps:

• Put the chicken on a board and cover with a sheet of baking parchment. Bash with a rolling pin to an even thickness, then cut both breasts in half diagonally.
• Put the flour on a plate. Season. Combine the egg and milk in a wide, shallow bowl. Dust the chicken in the flour, shake off the excess, then dunk into the egg mix. Add the almonds and sesame seeds to any remaining flour on the plate and coat the chicken in the mixture.
• Heat half the oil in a large frying pan over a medium heat and fry the chicken for 4-5 mins on each side until crisp and golden, adding the rest of the oil when you turn the pieces over. Cut into the thickest part of one of the pieces to check it's cooked through, then leave to cool for 5 mins.
• Scoop the avocado flesh into a bowl with the lime juice and a pinch of salt, then mash. Spread over the baps, top with the lettuce, then the chicken. Cut in half.

WHOLEMEAL FLOURY BAPS(ROLLS) RECIPE FOR THE BREAD MAKER

Steps:

• Add the ingredients in the order recommended by the manufacturer and use the dough setting, i use a Cookwork bread maker and this is the correct order for it.
• Cut into 8 equal pieces.
• To create the bap shapes, on a floured surface keep pulling from the.
• outer edges to the centre and rotating until it is round, dust with flour all over and place on a floured baking sheet.
• Dust with flour and cover with lightly oiled cling film.
• Rise for 30 minutes in a warm place.
• Remove cling film and dust again with flour - the flour helps prevent the outer surface from burning so be liberal with it.
• Bake in a preheated oven at 200c for 18 minutes.
• Remove and allow to cool.
• Preperation time includes the time in the bread maker.

SUNDRIED TOMATO SODA BREAD BAPS

Steps:

• Heat oven to 200C/180C fan/gas 6 and dust a baking tray with flour. Mix the flours, oats, bicarbonate of soda, 1 tsp salt and thyme in a bowl, then rub in the butter.
• Add the tomatoes, pour in the buttermilk and mix quickly with the blade of a knife to make a wet dough. Tip onto a floured work surface, then cut evenly into 6 and, with floured hands, shape to make rounds. Handle the dough as little as possible - not just because it is sticky, but to make sure the texture stays light. Arrange, spaced apart, on the baking tray and mark a cross in the tops with a floured knife.
• Bake for 20-25 mins until the bases of the baps are pale golden and sound hollow when tapped. Cover with a tea towel and leave to cool. To freeze, pack the cooled baps into a rigid container. Thaw at room temperature for 3 hrs.

SAUSAGE & EGG BAPS WITH SPICY TOMATO SAUCE

Steps:

• Place all the ingredients for the sauce in a large pan. Cook over a medium-high heat for 10-12 mins until most of the liquid has evaporated and the tomatoes have broken down, leaving you with a thick, spoonable sauce.
• Squeeze the sausagemeat from the skins and shape into 4 flat patties. Heat the oil in a large frying pan. Cook the patties for 4 mins each side, squashing them down with the back of a spatula, until crisp and golden on both sides. Remove from the pan and keep warm.
• Heat the grill. Crack the eggs into the pan and cook to your liking. Meanwhile, slice open the baps and lightly toast, cut-side up, under the grill. Add a spoonful of the spicy tomato sauce to each bap, then a sausage patty, then top with a fried egg.