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    Baps — Scottish Breakfast Rolls

    Baps are a small breakfast roll from Scotland. This recipe is from “A Cook’s Guide to Bread,” by Christine Ingram and Jennie Shapter. The rolls themselves are very easy to make and turn out really well. This recipe is good for beginners or children as it isn’t difficult and makes really good rolls. They are also very good for small sandwiches and snacks during the day. They are best served warm or reheated for a few minutes. They freeze very well.

    The original recipe calls for all purpose flour. I tried a batch with Better for Bread and a batch with King Arthur Bread Flour. I think the Better for Bread batch was better; the higher protein in the KABF seemed to make the crust a little too tough. I also had to add 1/2 ounce of water to the King Arthur Bread Flour batch to make it handle the same as the Better for Bread batch. I don’t know if this was just the batch of flour I had or if it is something significant.

    Ingredients: 

    Ingred Ounces Grams
    Bread Flour 16 450
    Water 5 1/4 150
    Milk 5 1/4 150
    Dry Yeast 1 packet 7 gms
    Salt 2 tsp 10 ml

    Method

    Have extra flour for the counter and extra milk and flour for glazing.

    1. Grease 2 baking sheets or line the baking sheets with parchment paper.
    2. Sift the flour and salt together in a large bowl. Make a well in the bottom.
    3. Mix the yeast and milk, then the water. Add this mixture to the flour and salt.
    4. Mix together to form a soft dough.
    5. Knead the dough lightly in the bowl (I used a mixer), then cover with clear film and leave to ferment for
    1 hour, or until doubled.
    6. Turn the dough out onto a lightly floured surface and deflate it slightly.
    7. Divide the dough into 10 pieces. (Mine weighed 2 3/4 ounces / 75 grams.)
    8. Knead lightly and, using a rolling pin, shape each piece to a flat oval 10 X 7.5 cm / 4 X 3 inches or
    a flat round 9 cm / 3 1/2 inches in diameter.
    9. Transfer to the baking sheets, spaced well apart, and cover with oiled film.
    10. Let rise in a warm place for 30 minutes.
    11. Heat the oven to 400F / 200C.
    12. Press each roll in the center / centre with three fingers to equalize the air bubbles.
    13. Brush with milk and dust with flour.
    14. Bake for 15 -20 minutes, or until lightly browned.
    15. Dust with flour and allow to cool slightly. Serve warm.

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