whats the best way to bake baps that are light and fluffy and with thin crust?

Answer 1

Scotch Baps

The mixture of milk and water gives them a tender crumb and the extra dusting of flour gives them a soft crust.

1/2 cup milk
2 tsp granulated sugar, divided
1 tsp salt
1/4 cup butter
1 cup lukewarm water (105 to 115F)
8 g envelope active dry yeast (2 1/4 tsp)
3 to 3 1/2 cups all-purpose flour
Milk, all-purpose flour

In small saucepan or microwave container, combine milk, 1 teaspoon
sugar, salt and butter. Heat just until butter melts. Let cool to
lukewarm.

In large mixing bowl, dissolve remaining sugar in warm water.
Sprinkle with yeast and let stand 10 minutes or until frothy.

Add milk mixture to yeast mixture. Stir in half of flour until
blended. Gradually work in remaining flour to make a soft dough.

Place dough in greased bowl, turning to grease all over. Cover and
let rise in warm place until doubled in bulk, about 1 hour.

Preheat oven to 400F.

Turn dough out on to lightly floured board. Knead for 2 to 3 minutes.
Divide into 12 pieces. Shape each piece into ovals, about 3 inches by
2 inches. Place on parchment paper-lined baking sheet. Brush tops
with milk and dust with flour.

Cover and let rise in warm place until doubled, 30 to 45 minutes.

Dust buns with additional flour. Press thumb in centre of each bun to
make 1 inch depression. Bake 15 to 20 minutes or golden.

Remove from oven. Cover with a tea towel for 10 minutes to keep crust soft.

Makes 12 buns.

Answer 2

SCOTTISH BAP OR FLAT LOAF

450 g/1 lb. plain flour
1 level tsp. salt
50 g/2 oz. butter
15 g/1/2 oz. fresh yeast
150 ml/1/4 pt. lukewarm water
150 ml/1/4 pt. lukewarm milk

Sift flour and salt into bowl. Rub in butter. Mix yeast to smooth and creamy liquid with a little of the warm water. Blend in rest of water and milk. Add all at once to dry ingredients. Mix to firm dough, adding a little extra flour, if necessary, until dough leaves sides of bowl clean.
Turn out onto lightly floured board. Knead 10 minutes (or until smooth and elastic). Cover and leave to rise until dough doubles in size. Turn out onto floured board. Knead lightly and shape into ball. Roll out to 2 cm/1/4 inch thick round, transfer to lightly buttered and floured baking tray and dredge with plain flour.

Cover and leave to rise until double in size. Lightly dent top of Bap in 3 places with fingers (to prevent blistering). Bake just about center of moderately hot oven (200 C/400 F or Gas No. 6) for 20 to 25 minutes. Cool on wire rack. Makes 1 Bap.

Answer 3

Wish I knew what baps are.
I never heard of them but I'll watch for your answers,
Maybe I'll find out.

Answer 4

What's a bap?