Devon Flat Baps Recipes

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SCOTTISH BAPS - SOFT MORNING BREAD ROLLS



Scottish Baps - Soft Morning Bread Rolls image

These classic Scottish bread rolls are so easy to make - with only one kneading required. They are soft with a distinctive floured finish and are excellent for all manner of fillings, but especially bacon or cheese and salad. These baps are quite wide without much height, and they must only be baked for a maximum of 10 minutes in order to maintain their soft texture. Preparation time includes the proving and kneading time. They are best eaten on the day that they are made - they are delicious toasted the next day however.

Provided by French Tart

Categories     Yeast Breads

Time 2h30m

Yield 8 Baps, 4-8 serving(s)

Number Of Ingredients 8

1/2 ounce fresh yeast
1 teaspoon sugar, for creaming the yeast
1/2 pint milk, and
water, mixed and warmed to blood heat (more if necessary)
1 lb strong white bread flour
1 teaspoon salt
2 ounces butter
flour, for dusting

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.

Nutrition Facts : Calories 561.6, Fat 14.9, SaturatedFat 8.9, Cholesterol 39, Sodium 715.8, Carbohydrate 91.2, Fiber 3.4, Sugar 1.4, Protein 14.1

TRADITIONAL BRITISH BAPS RECIPE



Traditional British Baps Recipe image

Baps are soft white buns that make for excellent sandwiches. It may seem like making a batch of baps from scratch is a lot of effort to go through for a simple sandwich, but as when it comes to sandwiches, God is in the details.

Provided by Sydney Oland

Categories     Breakfast     Mains     Sandwiches     Bread

Time 2h

Yield 8

Number Of Ingredients 8

2/3 cup plus 1 tablespoon milk, divided
2/3 cup water
2 teaspoons active dry yeast
1/2 teaspoon sugar
2 teaspoons salt
3 cups all-purpose flour, plus extra for dusting
Vegetable oil
1 1/2 pounds breakfast sausage links

Steps:

  • Place 2/3 cup milk and water in a microwave-safe bowl and microwave for 30 seconds; the mixture should be lukewarm. Sprinkle yeast and sugar over the warmed milk mixture and let sit until frothy, about 3 minutes.
  • Sift salt with flour into a large bowl. Gently mix the yeast mixture with a fork, then pour over flour; mix with a wooden spoon until dough forms, then knead the dough lightly with your hands. Form the dough into a ball and place into an oiled bowl. Cover with a tea towel and let dough double in size, about 90 minutes.
  • Adjust oven rack to middle position and preheat to 425°F (220°C). Punch down the dough and divide it into 8 portions. Form these into ovals, and set them on the baking sheet, leaving as much room as possible between them. Cover with plastic wrap, making sure that the wrap is touching the dough to prevent a skin from forming. Let rise for an additional 15 minutes.
  • Remove plastic wrap, then brush tops and sides of baps with remaining tablespoon milk, and sprinkle with flour. Bake until baps are puffed and golden, about 15 minutes. Remove from oven and allow to cool on a rack. Baps are best the day they are made but can be stored in a plastic bag or covered container at room temperature for up to 2 days. Reheat in a 350°F (180°C) oven for 5 minutes to refresh. Use baps for sandwiches.

Nutrition Facts : Calories 194 kcal, Carbohydrate 38 g, Cholesterol 2 mg, Fiber 2 g, Protein 6 g, SaturatedFat 0 g, Sodium 541 mg, Sugar 2 g, Fat 2 g, ServingSize makes 8 baps, UnsaturatedFat 0 g

TRADITIONAL SCOTTISH BAPS OR BUNS



Traditional Scottish Baps or Buns image

If you are a bread lover like everyone in my family, these super easy flour baps or buns, as we call them, are relatively simple to make and will save you money in your grocery budget, not to mention the freshness factor.

Provided by Copyright 2020 Canadian Budget Binder

Categories     Breads/Pizza/Pasta

Time 25m

Number Of Ingredients 8

4 1/2 cups flour
1/2 cup butter
2 teaspoons sugar
2 teaspoons salt
1 cup lukewarm water
1 cup lukewarm milk
4 teaspoons yeast
Extra cup of flour for kneading the dough

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.

THE GREAT BRITISH BREAKFAST BAP



The Great British breakfast bap image

Set yourself up for the day with a filling breakfast bap that features sausages, chips, bacon, beans and an egg to give you a big energy boost

Provided by Barney Desmazery

Categories     Breakfast, Brunch, Treat

Time 50m

Number Of Ingredients 8

2 tbsp sunflower oil
4 pork sausages
3 handfuls frozen chips
4 rashers smoked back bacon
4 eggs
4 large floury soft white baps
400g can baked beans
butter , ketchup and brown sauce, to serve

Steps:

  • Heat oven to 220C/200C fan/gas 7. Use 1 tbsp of the oil to lightly grease a large, shallow roasting tin. Scatter the chips over two-thirds of the tin and line the sausages up on the other third. Cook for 20 mins, then toss the chips around, turn the sausages and return to the oven 10 mins more until the chips are golden and the sausages browned. Push everything together to make room in the tin, then lay the bacon rashers in the space and return to the oven for 10-15 mins or until the bacon fat is crisp and sizzling.
  • Five mins before the bacon is ready, heat the remaining 1 tbsp of oil in a frying pan and fry the eggs however you like them. Heat the beans in a saucepan or in a microwave.
  • Split the baps so they are still hinged at one edge. Butter and sauce as you like, split each sausage lengthways and, building from the bottom up, layer the chips, sausage, bacon and egg. Present the bap open for extra sauce and to keep the yolk intact. Serve small pots of beans on the side for dipping and spooning over.

Nutrition Facts : Calories 612 calories, Fat 26 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 25 grams protein, Sodium 2.3 milligram of sodium

SCOTTISH BAPS



Scottish Baps image

I had these bread rolls while in Scotland. I had them for breakfast with bacon and lunch for sandwiches-good stuff! Prep time does NOT include rising time.

Provided by Diana Adcock

Categories     Yeast Breads

Time 35m

Yield 12 baps

Number Of Ingredients 7

1 (7 g) package dry active yeast
1 teaspoon icing sugar
3 1/2 cups plain flour
1 cup warm milk
1 1/2 teaspoons salt
3 tablespoons melted butter or 3 tablespoons lard
1 tablespoon flour, for dusting

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 BAP RECIPE - (3.8/5)



Scottish Bap Recipe - (3.8/5) image

Provided by Alqualonde

Number Of Ingredients 7

6 fluid ounces tepid milk
6 fluid ounces water
2 teaspoons dried yeast
1 teaspoon granulated sugar
1 pound strong white flour
1 1/2 teaspoons salt
1 tablespoon milk, to glaze

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.

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