The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hoots Man!! Scottish Baps for Kiwi Burgers….

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greedybread's picture
greedybread

Hoots Man!! Scottish Baps for Kiwi Burgers….

That’s if they make it that long.

Luckily I made these in the afternoon and they are going to be our burger buns…

Should I have said ” Oooouch man?’

I was trying to remember what Oor Wullie said….

Kiwiburger…

Greedy fingers will be looking at pinching buns until dinner!! but if they do…. they will be starving at dinner…

A lovely simple recipe to make and relatively fast in the yeasty beasty world. 

You could even make the dough the night before, prove and shape them, retard it overnight and then take them out of the fridge about 3 pm (or get children to do when they get home from school).

They will be ready when you get home between 5-6 pm,  to pop straight into the oven.

Bap fresh from the oven..

These are best eaten the day of making but still ok the next day….

But they are not called morning rolls for nothing:)

These baps are special as I could not find my pastry brush soooooo…..

I used one of my Bobbi Brown make up (never used) brushes as a pastry brush:)

No other bap can say it is so privileged.

I am sure Bobbi would cringe but would know it was all in a good cause.

Shhh, don’t tell Bobbi!

So let’s get yeasty!!

What will you need?

3/4 cup of warm milk

3/4 cup of warm water

2 tsp sugar

4 cups of Plain flour

Pinch of Salt

17g of dried yeast

Little oil for brushing bowl

Little extra milk for brushing

Extra flour for dusting or durum semolina.

Dough ready to prove..

Warm milk and water and combine together, mix in the sugar and then the dried yeast.

Combine well and allow to become frothy, usually about 10 minutes.

Place all dry ingredients in a mixing bowl and mix through.

Add the wet yeasty mix to the dry, forming a nice dough.

Knead for about 6-8 minutes until smooth and elasticy.

Lightly oil a bowl and place dough in there, cover and allow to prove for 90-120 minutes.

Ready to roll

Turn dough out onto a floured bench/ board.

Cut dough into 10 pieces and roll into balls.

Allow balls to sit for 15 minutes and then roll out into ovals.

Resting

Place ovals on a well floured baking tray, i also used baking paper.

Allow to rise, covered, for 45 minutes.

Pre heat oven to 210 Celsius.

Brush baps with milk and then dust with flour or as I did with 2 of them , durum semolina.

Ovals before proving

After proving and dusted

Place in oven and bake for 20 minutes.

Do not over bake as you want them to remain soft.

Cooling…

Remove from the oven and allow to cool on racks.

When cool, slice and enjoy stuffing them with bacon, egg, cheese and avocado!!

very nice!!

Or coleslaw, pork, bit of apple and cheese..

Roast beef, gravy, onion and cheese…

Hmm bit of a cheese thing going on here..

Just cheese alone with bit of pickle or chutney…

Or with sausage, onion, tomato sauce???

 

Ready to fill

Few baby baps there!!

ENJOY, ENJOY, ENJOY!!!

My only quibble with the lovely recipe is it says Britsih baps...

Baps have through out time, always been attributed to the Scots.

HA AH HA..Most Scottish people would lynch the Author for that one....

HA ha ha, bake him in a Haggis!!

Scotland is part of the British Isles but they are SCOTTISH...hence so is their baking:)

Yumminess adapted from recipe from http://www.seriouseats.com/recipes/2012/10/traditional-british-baps-recipe.html

Comments

rayel's picture
rayel

Lovely baps greedybread. They look delicious.

 Ray

greedybread's picture
greedybread

they were nice, simple to make, nice taste too...

i think though next time, I will make 8 instead of 10...

enjoy:)

msbreadbaker's picture
msbreadbaker

I was wondering what "baps" actually meant? I did try this recipe and it was really good. I was hesitant because of it having no butter or oil, but I did it exactly as the recipe said and they were delicious. Delicious out of the oven, (yes I did) as a sandwich and then as toast the next morning. I did leave off the flour on the exterior, but all else was the same. The crust was just right, a little crunch, but not thick. Thanks for sharing. Jean

greedybread's picture
greedybread

Elizabeth david has a yeasty/bread book that has a section on baps etc in it and her books usually include some history....sorry, just don't have her book to hand.

Found this for you  

http://www.wisegeek.com/what-is-a-scottish-bap.htm...

 

EvaB's picture
EvaB

I used to buy these at the Safeway bakery, my favourite bought bread, always got them when I made chilli, since my DH doesn't like cornbread. He was always complaining about the flour on the baps! But they sure disappeared quick!

greedybread's picture
greedybread

tasty too and easy whihc we all like!!