Scots Baps

Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Bake in the oven preheated to 200 ° C for about 15-20 minutes until the baps are golden brown.
6. 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.

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