Baps
Baps Recipe from United Kingdom with Yeast, Castor Sugar, Milk, Water, Flour, Salt, and Lard
Introduction
Baps are a type of soft, round bread roll that originates from Scotland. They are known for their light, fluffy texture and are commonly used for breakfast sandwiches, burgers, or simply served with butter. This recipe for baps is straightforward and requires basic ingredients, making it perfect for both beginners and experienced bakers looking to add a classic bread roll to their repertoire.
History
The history of baps dates back to the early 19th century in Scotland, where they were initially made as a plain, unsweetened bread roll. Over time, the recipe evolved, and baps became popular across the United Kingdom as a versatile bread option for various meals. Traditionally, baps are made with simple ingredients like flour, yeast, milk, and lard, reflecting the humble origins of this beloved bread.
Ingredients
- 2 packets of granulated yeast (7 g each)
- 2 tsp of castor sugar
- 0.67 cup of warm milk
- 0.67 cup of warm water
- 3.33 cups of plain flour
- 1 tsp of salt
- 60 g of lard
How to prepare
- In a bowl, combine yeast, sugar, water, and milk. Cover and let it stand in a warm place for about 10 minutes or until the mixture becomes frothy.
- Sift flour and salt into a large bowl, then rub in lard.
- Stir in the yeast mixture and mix until a soft dough forms. Cover and let it stand in a warm place for about 1 hour or until the dough doubles in size.
- Transfer the dough onto a lightly floured surface and knead for about 5 minutes or until smooth. Divide the dough into 8 pieces and shape them into balls. Place the baps 5 cm apart on floured oven trays.
- Lightly dust the baps with some more sifted flour, then cover them with a tea towel and let them stand in a warm place for about 10 minutes or until they rise well.
- Dust the baps again with a little sifted flour and make an impression in the center of each bap with your finger.
- Bake in a hot oven for about 15 minutes or until lightly browned. Serve hot with butter.
Variations
- There are several variations of baps that you can try:
- Wholemeal Baps: Substitute half of the plain flour with wholemeal flour for a fiber-rich alternative.
- Sweet Baps: Add 2 tablespoons of sugar and a teaspoon of vanilla extract to the dough for a sweet version, perfect for desserts or snacks.
- Herb Baps: Mix in 1 tablespoon of dried herbs, such as rosemary or thyme, for a flavorful twist.
Cooking Tips & Tricks
To ensure your baps turn out perfectly, here are a few tips and tricks:
- Make sure the milk and water are warm, not hot, to activate the yeast without killing it.
- Kneading the dough sufficiently is key to developing the gluten, which gives the baps their soft texture.
- Allow the dough to rise in a warm, draft-free place to ensure it doubles in size for the best results.
- When shaping the baps, be gentle to keep the air in the dough, which contributes to their lightness.
Serving Suggestions
Baps are incredibly versatile and can be served in numerous ways. They are perfect for breakfast sandwiches filled with eggs, bacon, or sausage. For lunch or dinner, use them as burger buns or accompany them with soups and stews. Baps can also be enjoyed simply with butter and jam for a comforting snack.
Cooking Techniques
The key techniques in making baps include kneading the dough to develop gluten, allowing the dough to rise properly for lightness, and baking at the right temperature for a golden-brown crust.
Ingredient Substitutions
If lard is not available, you can use unsalted butter or vegetable shortening as a substitute.
- For a dairy-free version, replace the milk with a non-dairy alternative like almond milk or soy milk.
Make Ahead Tips
Baps can be made ahead and stored in an airtight container at room temperature for up to 2 days or frozen for up to 1 month. To serve, simply reheat in the oven or toaster until warm.
Presentation Ideas
Serve baps on a rustic wooden board for a charming, homely presentation. Slice them open and fill with your choice of ingredients, allowing the fillings to peek out for an appetizing look.
Pairing Recommendations
Baps pair well with both sweet and savory fillings. Try them with scrambled eggs and smoked salmon for a luxurious breakfast, or fill them with pulled pork and coleslaw for a hearty meal. For a sweet option, serve with clotted cream and strawberry jam.
Storage and Reheating Instructions
Store leftover baps in an airtight container at room temperature for up to 2 days. To reheat, place them in a preheated oven at 180°C (350°F) for 5-10 minutes or until warm. If frozen, thaw overnight in the refrigerator before reheating.
Nutrition Information
Calories per serving
Each bap contains approximately 250 calories. The calories come from a combination of carbohydrates, fats, and proteins, making baps a satisfying addition to meals.
Carbohydrates
Each serving of baps contains approximately 45 grams of carbohydrates. The primary source of these carbohydrates is the plain flour, which is a significant component of the recipe. Carbohydrates are essential for energy, making baps a good option for breakfast or before physical activities.
Fats
The fat content in baps comes mainly from the lard, with each serving containing about 5 grams of fat. While lard is a traditional ingredient, it contributes to the tender crumb of the baps. It's important to consume fats in moderation as part of a balanced diet.
Proteins
Baps contain a moderate amount of protein, with each serving providing approximately 6 grams. The protein in baps comes from the plain flour and milk, essential for muscle repair and growth.
Vitamins and minerals
Baps provide a range of vitamins and minerals, including B vitamins from the yeast and calcium from the milk. These nutrients are important for energy metabolism and bone health, respectively.
Alergens
The main allergens in baps are gluten (from wheat flour) and dairy (from milk). Individuals with allergies or intolerances to these ingredients should avoid baps or seek alternative recipes that cater to their dietary needs.
Summary
Overall, baps are a source of carbohydrates, fats, proteins, and various vitamins and minerals. They can be part of a balanced diet when consumed in moderation and paired with other nutrient-dense foods.
Summary
This baps recipe is a classic, versatile option for any meal of the day. With simple ingredients and straightforward instructions, you can create soft, fluffy baps that are perfect for a variety of fillings. Whether you stick to the traditional recipe or try one of the variations, baps are sure to become a staple in your baking repertoire.
How did I get this recipe?
The first time I saw this recipe, I was immediately hooked. It was a rainy afternoon and I was flipping through an old cookbook that had been passed down to me from my own grandmother. The pages were yellowed and worn, but the recipes were still as enticing as ever.
As I turned the pages, a particular recipe caught my eye. It was for baps, a traditional Scottish bread that I had never tried before. The ingredients were simple – flour, yeast, sugar, salt, and water – but the method seemed complex. I knew that I had to give it a try.
I set to work gathering my ingredients and carefully measuring them out. I mixed the flour, yeast, sugar, and salt together in a large bowl before adding in the warm water. The dough was sticky and soft, and I had to knead it for what felt like hours before it finally came together.
After letting the dough rise, I divided it into individual baps and placed them on a baking sheet. I covered them with a clean towel and let them rest for another hour before baking them in the oven.
The smell that wafted through my kitchen as the baps baked was incredible. The warm, yeasty aroma filled the air and made my mouth water. When I pulled them out of the oven, they were golden brown and perfectly puffed.
I couldn't wait to taste them. I tore one open and slathered it with butter, taking a bite before I had even sat down at the table. The bap was soft and fluffy, with a slightly chewy crust that gave way to a tender crumb. It was delicious.
I knew that I had stumbled upon a new favorite recipe, one that would become a staple in my kitchen for years to come. But I also knew that I couldn't keep this discovery to myself. I had to share it with my friends and family.
So I started making baps for every occasion – Sunday brunches, picnics in the park, even just as a quick snack for myself. And each time, they were met with rave reviews. Everyone loved the soft, pillowy texture and the slightly sweet flavor of the baps.
As I continued to make them, I started to experiment with different variations. I added in herbs and spices, cheese and onions, even dried fruit and nuts. Each new flavor combination brought a new dimension to the baps, making them even more irresistible.
But no matter how many different types of baps I made, the original recipe remained my favorite. There was something about the simplicity of the ingredients and the care that went into making them that made them special.
I often think back to that rainy afternoon when I first discovered the recipe for baps. It was a moment that changed my life in a small but significant way. It opened up a new world of flavors and textures that I had never experienced before.
And as I sit here now, with a fresh batch of baps cooling on the counter, I am grateful for that moment of inspiration. It has brought me joy and satisfaction in the kitchen, and has allowed me to share something special with the people I love.
So if you ever find yourself in need of a comforting, delicious bread to accompany your meals, I urge you to give baps a try. I promise you won't be disappointed.