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Scottish Bap

The Scottish bap bread is a soft roll, usually round, sometimes oval, sometimes square. It’s a flat topped bread roll, dusted with flour, and an indented hole is in the middle to stop it from rising to a dome. It’s best eaten fresh out of the oven first thing in the morning, sliced in two and enveloping fried bacon and eggs.

Ingredients

6 fluid ounces tepid milk
6 fluid ounces water
2 tsp dried yeast
1 tsp granulated sugar
1 lb strong white flour
1 ½ tsp salt
1 Tbs milk, to glaze

Steps

Step 1
1. Preheat oven to 400°F.
Step 2

Combine the milk and water in a liquid measuring jug. Sprinkle the yeast and the sugar into 3.5 ounces of the milk and water mixture in a separate bowl. Leave for 5 minutes, stir to dissolve. Stir in half the remaining milk/water mixture.

Step 3

Mix the flour and salt together in a large bowl. Make a well in the centre and pour in the yeasted milk and water. Mix in the flour. Stir in the reserved milk and water as needed to form a sticky dough.

Step 4

Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes.

Step 5

Put the dough in a clean bowl and cover with a tea towel. Leave to rise until doubled, about an hour.

Step 6

Knock back and let rest for 10 minutes. Divide into 8 pieces, and shape each piece into a flat oval, (or a round ball if you prefer) about 1/2 inch thick. Place on a floured baking tray. Brush with milk and sift over a fairly heavy dusting of flour.

Step 7

Leave to rise, uncovered, until doubled in size, about 30 to 35 minutes.

Step 8

Again sift more flour over each bap. Use your thumb to make an impression in the centre of the baps, about 1/2 inch deep.

Step 9

Bake in the preheated oven for 12 to 15 minutes until risen and pale golden. Cover with a tea towel and leave on wire rack to cool.

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