Baps are a traditional breakfast bread in Scotland, where they are sliced lengthwise and filled with a fried egg and a couple of strips of bacon, or used for a sausage sandwich. In the Scottish countryside, it was common to wrap such a sandwich in waxed paper and tuck it in a jacket pocket to enjoy on the morning walk in the hills with your dog. Commuters would (and still do) grab one on the way out the door for breakfast on the train. For a slightly less messy sandwich, chop the bacon and use it for filling for a one-egg omelet---just the right size for this bun.
This is a non-traditional recipe in that it has no milk or lard in the dough but instead uses cheese for flavor and texture. Scotland produces some mighty cheddars, so that’s what I chose. Try pepper jack cheese for a spicier version; the resulting rolls would be enjoyed by anyone who puts Tabasco sauce on scrambled eggs.
Cheese Baps
1 ½ cups lukewarm water (100 to 110 degrees F.)
1 pkg. active dry yeast
1 tsp. sugar
3½ to 4 cups all-purpose flour, divided
1½ tsp. salt
1 cup shredded sharp cheddar cheese
milk and flour for topping
In a medium size bowl, sprinkle yeast, sugar and ½ cup flour into lukewarm water and stir until thoroughly dissolved. Allow yeast to develop for 5 minutes. Stir in the salt. Add three cups of flour, one cup at a time, mixing after each addition until the flour is completely incorporated. Stir in cheese and mix thoroughly. About 2 tablespoons at a time, knead in enough of the remaining flour to make a soft, slightly sticky dough. Knead for 6 to 10 minutes, until dough is smooth and satiny. Lightly oil the surface of the dough and place it back into rinsed bowl and cover with a clean, dry towel. Allow to rise in a warm place free from drafts until doubled, about 60 minutes.
Turn dough out of bowl and knead gently to remove larger air bubbles. Divide dough into 8 to 12 pieces and shape each piece into a slightly flattened oval. Place ovals on a lightly greased baking sheet, spacing them as far apart as possible—you may need two pans. Cover and let rise for about 30 minutes or until almost doubled in volume. Just before placing in oven, brush each oval lightly with milk and sprinkle heavily with flour. With a floured finger, make a deep impression in the center of each bap. Bake in a preheated 425 degree F. oven for 15 to 20 minutes or until golden brown. Cool slightly on a wire rack; cover them with a light dish cloth as they cool to keep them soft.
This is a non-traditional recipe in that it has no milk or lard in the dough but instead uses cheese for flavor and texture. Scotland produces some mighty cheddars, so that’s what I chose. Try pepper jack cheese for a spicier version; the resulting rolls would be enjoyed by anyone who puts Tabasco sauce on scrambled eggs.
Cheese Baps
1 ½ cups lukewarm water (100 to 110 degrees F.)
1 pkg. active dry yeast
1 tsp. sugar
3½ to 4 cups all-purpose flour, divided
1½ tsp. salt
1 cup shredded sharp cheddar cheese
milk and flour for topping
In a medium size bowl, sprinkle yeast, sugar and ½ cup flour into lukewarm water and stir until thoroughly dissolved. Allow yeast to develop for 5 minutes. Stir in the salt. Add three cups of flour, one cup at a time, mixing after each addition until the flour is completely incorporated. Stir in cheese and mix thoroughly. About 2 tablespoons at a time, knead in enough of the remaining flour to make a soft, slightly sticky dough. Knead for 6 to 10 minutes, until dough is smooth and satiny. Lightly oil the surface of the dough and place it back into rinsed bowl and cover with a clean, dry towel. Allow to rise in a warm place free from drafts until doubled, about 60 minutes.
Turn dough out of bowl and knead gently to remove larger air bubbles. Divide dough into 8 to 12 pieces and shape each piece into a slightly flattened oval. Place ovals on a lightly greased baking sheet, spacing them as far apart as possible—you may need two pans. Cover and let rise for about 30 minutes or until almost doubled in volume. Just before placing in oven, brush each oval lightly with milk and sprinkle heavily with flour. With a floured finger, make a deep impression in the center of each bap. Bake in a preheated 425 degree F. oven for 15 to 20 minutes or until golden brown. Cool slightly on a wire rack; cover them with a light dish cloth as they cool to keep them soft.
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