Dave nibbled on one of my baps last night. That’s right, I was baking again, some lovely soft baps that are perfect warm with lots of proper butter on them. It’s best to freeze them once they’re cool because they can get stale quite quickly. This recipe makes six. Last night I wanted a big batch as I’m making sandwiches for Joe and Dave on Sunday as they’re helping me out on the allotment then, and I doubled the amount and that gave me about 14 rolls worth. It takes quite a lot of time, what with waiting for the yeast to do it’s stuff and all, but the prep is easy and the final product is lovely. Oh and a large airing cupboard is pretty essential for this. Dave’s lucky, he has a walk-in one, but I have a tiny space and making berad involves a huge balancing act!
7g dry yeast
125ml warm water
125ml warm milk
335g plain flour (for wholemeal baps, use half plain four, alf wholemeal)
1 teaspoon salt
- Combine yeast, sugar and water in a small bowl, whisk until yeast is dissolved. Cover bowl and stand in a warm place for about 10 minutes or until mixture is frothy.
- Sift flour and salt into a large bowl, rub in butter. Stir in yeast mixture and warm milk. Turn dough onto a floured surface, knead for about 5 minutes or until smooth and elastic. Place dough in a large greased bowl, cover, stand in a warm place for about an hour or until the dough has doubled in size.
- Turn dough onto a floured surface, knead until smooth, divide dough into six equal portions, knead into six balls. Place balls about 5cm apart on floured oven tray. Dust lightly with a little extra sifted flour, cover with a cloth. Stand in a warm place for about ten minutes or until dough is well risen.
- Now you’re ready to bake! Dust balls again and bake for about 15 minutes in a hot oven (gas mark 6, 220-230ºC)
Filed under: Food |