Scots Baps

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	2 hrs 20 mins
Course	Breakfast
Cuisine	European
Servings (Default: 8)

Ingredients

500 g flour, durum wheat flour or alternatively 2/3 405 and 1/3 durum wheat semolina
1 packet dry yeast
1 teaspoon sugar
1 ½ teaspoon salt
175 g milk
175 g water
1 tablespoon milk, for glazing

Instructions

Mix the flour with the salt, sugar and dry yeast. Add milk and water and knead everything very thoroughly for about 10 minutes to form a soft, elastic dough.
Place the dough in a bowl and let rise, covered, for about 1 hour until it has doubled in volume. Then knock off the dough and let it rest for 10 minutes.
Divide the dough into 8 equal portions and roll out into 1 cm thick circles. Place the circles on a baking sheet, brush with milk and sift the flour over them.
Let rise uncovered for 30-45 minutes until they have doubled in volume. Dust again with flour and make a 1 cm deep dent in each bap with your thumb.
Bake in the oven preheated to 200 ° C for about 15-20 minutes until the baps are golden brown.
In Scotland, the Baps are eaten fresh from the oven as a side dish to stews or fried eggs, but they also taste very good cut open as breakfast rolls.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.