Monday, March 02, 2009

Scottish Baps

Slashfood posted a recipe a couple of weeks ago for Scottish Baps, a flour-dusted yeast roll. It probably won't surprise anyone to hear that I bookmarked the page.

I made these today for a snow day project. The recipe is easy to follow and very accessible. Nothing fussy; I would recommend these to someone as a "first yeast baking project" in a heartbeat. The only possible headscratcher is "caster sugar" in the ingredients. If you don't have caster sugar (a.k.a. superfine sugar), you can substitute regular table sugar.

This dough came together nicely... so nicely that I didn't even have to knead it on a flat surface. I kneaded this in the same bowl that I mixed it in. After about 5 minutes of kneading, I left it to rise for an hour. Then some shaping, and the rolls started to take form:

Baps before baking

A sprinkling of flour gives them a nice dusty look when they're done.

Baps - done!

The finished rolls are light and soft and airy... apparently, one traditional use is to make a sandwich with fried bacon, butter, and a brown sauce. Curse you, my sadly baconless refrigerator!

Scottish Bap

Space needed: Minimal
For mine, I used one mixing bowl, one cookie sheet, and a measuring cup. I heated the milk and proofed the yeast in the measuring cup, then melted the butter in it as well.

Cost: Under $5
Total cost for the recipe is about $2.50 for 12 rolls.

Recipe: Simply Wonderful Scottish Baps from

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