Thursday, August 22, 2013

Scottish Baps

I have made Scottish Baps twice now, and both times they have turned out wonderful. They are lovely plain, but taste even more fantastic with jam, or butter. I would suggest eating them the first day, especially if they are still warm. 

Scottish Baps:

Oven: 425°


1 package (or 2 tsp) dry active yeast

1 teaspoon granulated sugar

2/3 cup warm milk

2/3 cup warm water

3 1/2-4 cups all-purpose flour

2 tsp salt

1/2 stick (1/4 cup) chilled butter, cut into small pieces


1. In a small bowl, dissolve yeast and sugar in warm milk and warm water. Let stand until foamy, 5-10 minutes.

2. In a large bowl, mix together 3 1/2 cups of flour and salt. Using a pastry blender or 2 knives, cut butter into flour mixture until coarse crumbs form.

3. Stir yeast mixture into four mixture until well combined Cover loosely with a damp cloth; let rise in a warm place until doubled, 1 hour. 

4. Grease a baking sheet. Punch down dough. On a floured surface, knead dough until smooth and elastic, 5-10 minutes, adding more flour to prevent sticking.

5. Roll dough into a flat rope; cut into 12 equal pieces. Shape each piece into an oval roll. Place rolls, 2 inches apart on a baking sheet. Cover loosely with a damp cloth and let rise in a warm place until doubled, 30 minutes.

6. Preheat oven, and dust rolls lightly with flour. 

7. Bake rolls until the are golden, and sound hollow when the bottoms are tapped, 18-20 minutes. Transfer rolls to a wire rack, and cool slightly.

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