Monday, March 24, 2008

Scots Baps

These are best eaten warm straight from the oven. A great treat at breakfast time, filled with jam or bacon and a fried egg! Shake off the excess flour before eating though...

3/4 cups lukewarm milk
3/4 cups lukewarm water
2 tsp dry active yeast
1 tsp sugar
3 1/2 cups all-purpose flour
1 1/2 tsp salt
1 tbsp milk

Combine milk and water in a liquid measuring cup. Sprinkle yeast and sugar into 1/2 cup of the milk and water mixture in a seperate bowl. Leave for 5 minutes, stir in half of the remaining milk and water mixture.

Mix the flour and salt in a large bowl. Make a well in the center and pour in the dissolved yeast. Mix in the flour. Stir in the reserved milk and water , as needed, to form a sticky dough.

Turn the dough out onto a lightlr floured work surface. Knead the dough until smooth and elastic, about 10 minutes.

Put the dough in a clean bowl and cover with a dish towel. Let rise until doubled in size, about 1 hour. Punch down, then let rest for 10 mintes. Divide dough into 8 equal pieces. Shape each piece of dough into a flat oval, about 1/2 inch thick. Place on a floured baking sheet. Brush each bap with milk and sift a heavy dusting of flour over each.

Proof, uncovered, until doubled in size, 30-45 minutes. Sift another heavy dusting over flour over each bap. Use your thumb to make an impression in the center of each bap, about 1/2 inch deep. Bake at 400 for 15-20 minutes, until risen and golden. Cover with a dish towel for 10 minutes and cool on wire rack.

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