Soft, white Baps.

In my search of the origins of Baps, I have discovered other more 'modern' meaning to the word 'Baps'. Partly to the shape of these soft flatish buns, their name, is what describes a certain female anatomy that looks like two of these squidgy breads set side by side...

It is said that Baps are Scottish. There is also a sweeter Irish variation where currants (the smaller version of raisins) are added. The true scottish version is more floury and savoury. Typically used as an edible receptacle for sausages, cheeses and the likes.

Dan Lepard is one of my favourite British bakers and cookbook author and the following recipe is from his webpage DanLepard.com

From left, the flour, cornflour and sugar in the smaller bowl, melted butter, milk and water in the pyrex cup, salt in the small glass bowl and the sponge in the bigger bowl.

Because of the sponge, the kneading time was very minimal and the resting between kneading and shaping was only 15-20minutes.
The photo shows the balls of dough before proving.


After 45 -60 minutes or so... Sift some flour on top before popping them in the oven for that authentic scottish look.

After 25 minutes in the oven. I forgot to take pictures of the internal crumbs. Remembered only after it was finished...and it flew out of the kitchen with a blink of an eye!

I am going to the kitchen now and make some for the crumb photos...