Baps Recipe

You will need.....       1 lb. plain flour                               

                               1 teaspoons salt

                               2 oz. lard

                               For the yeast liquid:

                               1 teaspoon sugar

Preparation Time      1/4 pint warm milk and water (110ºF)

25 minutes                2 level teaspoons dried yeast

                             

Cooking Time           

15-20 minutes           

 

Oven setting            

400ºF; Gas Mark 6

 

Prepare the yeast liquid by dissolving the sugar in the milk and water, sprinkle the yeast on top and leave until frothy, about 10 minutes. Rub the lard into the flour and salt. Add yeast liquid to flour and work to a sot dough. Turn on to a lightly floured table and knead until dough is smooth, about 10 minutes. Leave to rise in a lightly greased polythene bag, loosely tied, until double in size (see Quick Tip, White Bread).

                             

Remove polythene bag, knock out air bubbles and knead to make a firm dough. Divide dough into 10 equal pieces. Shape each into a ball, roll out to an oval about 1/2-inch thick. Place on a floured baking sheet and dredge tops with flour.

 

Cover with greased polythene and rise at room temperature for approximately 30 minutes. Remove polythene. Bake in a moderately hot oven for 15-20 minutes. Cool on a wire tray.

 

Quick Tip

 

Add the liquid all at once before mixing in the flour to five an even mixture. Extra liquid cannot successfully be added once the dough is mixed.

 

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