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Scottish Baps

Method

  • Combine 700 gm flour with the yeast and salt in a large bowl until well incorporated. Add the butter and rub together until the mixture resembles breadcrumbs.
  • Make a well in the centre and pour in the tepid water and milk. Then knead with your hands to form a soft dough until smooth and elastic, adding a little more flour if needed. 
  • Lightly oil another large bowl, transfer the dough, cover with plastic wrap and set aside in a warm spot for 2-3 hours until doubled in size.
  • When ready, lightly flour the dough and knock down. Then divide it into about 12 and gently roll out to about the size of a saucer.
  • Place the baps onto lightly oiled baking sheets, loosely cover with plastic wrap and set aside in a warm spot to again double in size.
  • Preheat oven to 210°C fan forced (230°C normal).
  • Lightly brush the baps with milk and dredge with fresh flour. Then cook in the oven for 12-15 mins until golden brown.
  • from "Bread" by Linda Collister

Ingredients

  • unbleached strong (bread) flour
  • 7 gm dried yeast
  • 2 tspn sea salt flakes
  • 50 gm unsalted butter, cubed
  • 250 ml tepid water
  • 200+ ml tepid milk
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm