The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Scottish baps

Janet Yang's picture
Janet Yang

Scottish baps

I just finished a reading novel that is set in the Scottish Highlands. Even though it is a murder mystery, there is a sizable subplot about the authentic baps made by a Polish baker.

Some Internet recipes for baps aim for a soft crust; others produce a hard crust. Some are round balls; others are flattened oblongs with a dimple in the center. They all agree that the dough has nae eggs and the crust is floury.

What constitutes a true Scottish bap? Are they really the best sandwich rolls since sliced bap?

charbono's picture
charbono

Scots Baps are covered in one of my favorite books:  Elizabeth David's English Bread and Yeast Cookery.  They are for breakfast.  Well-hydrated.  Half milk.

Jane Dough's picture
Jane Dough

Soft and lightly floured. Mmmmm

Or a milk scone... Oh I haven't thought of them for years.

drogon's picture
drogon

Big enough to hold a slice of lorne sausage.

-Gordon (Scottish)