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Scotch Baps

Western.Chefs's picture
Ingredients
  Strong flour 8 Ounce (225 Gram)
  Salt 1 Teaspoon (Leveled)
  Fresh yeast/2 level teaspoons dried yeast 1⁄2 Ounce, dried (15 Gram)
  Milk and water 1⁄4 Pint, mixed
  Sugar 1 Teaspoon
  Butter 1 Ounce (25 Gram)
  Milk 1 Tablespoon
Directions

GETTING READY
1) Preheat oven hot to 400°F, 200°C or Gas No. 6.

MAKING
2) In a large mixing basin sieve flour and salt together. Keep aside in a warm place.
3) In a small basin mix yeast and all the liquid.
4) To dissolve dried yeast dissolve a teaspoon of sugar in lukewarm milk and water. Sprinkle yeast over it. Keep aside the mixture in a warm place for about 10 minutes.
5) Cut in butter and rub with the mixture. Stir in the yeast liquid.
6) Using hands mix into a rough dough. Knead until smooth.
7) Put back the dough into the basin.
8) Keep in a polythene bag and set aside in a warm place until the dough doubles.
9) Place on a floured working surface. Knead well.
10) Divide into six equal pieces and shape into a round ball.
11) With a rolling pin, flatten each ball of dough out to a round bap.
12) Grease a baking tray and turn out the dough in it.
13) Baste with milk and dust with flour.
14) Let stand covered, in a warm place until risen.
15) Dust the baps with flour and press a floured thumb into the centre of each one.
16) Bake in oven for 15-20 minutes.

SERVING
17) Serve warm.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Snack
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Milk
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
50 Minutes
Servings: 
6

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