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Bread Baps Recipe
These are the type of soft white rolls generally served with burgers, but much better when made at home and free of unknown chemicals.
There is very little, hands-on work, as most of the time is just to allow the baps to rise.
As with all our recipes don't mix the imperial and metric measurements - or, in this case, the dough won't be the right consistency.
Ingredients for 8 baps:
1 kilo/2 lbs Strong Plain White Flour (plus a little extra for dredging)
30g/1 oz of fresh Yeast; or 15g/½ oz of dried (then follow the instructions on the packet)
568ml/1 pint milk and water mixed – heated to about blood temperature
2 level teaspoons (8ml) Salt
120g/4 oz Lard
1. Blend the yeast with the warmed liquid until smooth.
2. Sift the flour in a big bowl – this will aerate it and make the bread lighter.
3. Add the salt and rub in the cut up lard.
4. When the yeast starts to bubble, stir the liquid in, it in and work the dough until it’s firm, adding a little extra flour if it’s still sticky.
5. Knead the dough for about 5 minutes, either in the bowl, or on a lightly-floured surface if preferred.
6. Return the dough to the bowl, if kneading on a worktop – either way, put the bowl in a plastic carrier bag (or similar) and leave the dough to rise at room temperature for about 1½ hours, or until it springs back when pressed.
7. Divide the risen dough between 8 balls and roll out into flat rolls, 1.25/1.5cm/½-¾ in thick. Set the rounds ona well-floured baking tray, dredge the tops with a little more flour and returnto the plastic bag – or loosely cover with cling film.
8. Leave to rise (prove) at room temperature until doubled in size, about 45 minutes.
9. Heat the oven to 200°C/400°F/Gas 6, and put a baking tray of boiling water in the bottom – this will produce a little steam, and help keep the baps soft.
10. Bake the baps in the centre of the oven for 25 minutes.
11. Cool on a rack.