| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Scottish |
Scottish |
1 |
servings |
INGREDIENTS
| 1 1/4 |
lb |
Sifted flour |
| 2 |
|
Heaped tbsps lard |
| 1 |
oz |
Yeast |
| 1 |
ts |
Salt |
| 1 |
ts |
Sugar |
| 1/2 |
pt |
Tepid milk |
INSTRUCTIONS
Mix flour and salt in a warm bowl.
Cream sugar and yeast together.
Melt lard, add rather less than half the tepid milk.
Make a well in middle of flour, add yeast, milk, lard.
Mix well with wooden spoon or hands.
Knead until smooth, scatter sprinkling of flour over.
Cover, set in warm place to rise for one hour.
Turn out onto a floured board, knead lightly.
Form into oval shapes about 3 inches by 2 inches.
Put on a baking sheet, brush with milk.
If preferred floury, dust with a sprinkling of flour.
Leave again for 15 minutes.
Make small dent in middle, bake 15 - 20 minutes at 400°F (205°C).
Makes about 10 baps.
Converted by MC_Buster.
NOTES : Baps are yeasted rolls eaten all over Scotland. They are not
unlike Buttery rowies
Converted by MM_Buster v2.0l.
A Message from our Provider:
“This is the day the Lord has made! Be glad!”