Wednesday, 18 January 2017
Soft White Baps
After the success of my 'Chip Butty/Perfect Toast Bread', I wanted to experiment a little more with soft white dough. I've called these 'baps', but they might be more familiar to you as 'barms', or just simply 'soft white rolls'. Whatever you call them, they make a great base for a cheese and pickle sandwich, or served slathered in jam alongside a hot cup of builder's tea.
Makes 6 medium baps.
For the baps:
250g strong white flour, plus a little more for dusting
7g dried yeast (or 14g fresh yeast)
60g unsalted butter, cut into small cubes, plus a little more for brushing on the finished baps
1 teaspoon salt
200ml semi-skimmed milk
Place the flour into a large bowl and rub in the butter with your fingertips, until the mixture resembles fine bread crumbs.
Rub the yeast into the bread crumb mixture and then add in the salt and milk and combine until the mixture forms a dough (adding more milk if it feels a little dry).
Place the dough onto a lightly floured surface and knead for around 10 minutes, or until it feels soft but not sticky.
Return the dough to the bowl, cover with a tea towel, and leave to rise for about an hour and a half, until it has doubled in size.
When the dough has risen, divide it into 6 equal (ish) pieces and the roll each piece into a ball.
Place the balls onto a lined baking tray, cover with a tea towel and leave to rise for around 30 minutes, or until they have noticeably puffed up.
Pre-heat the oven to 180 degrees c.
When the baps have risen, bake them for around 10 minutes, or until they have turned a light golden brown.
As soon as the baps have come out of the oven, place them onto a wire rack and brush them all over with a little softened butter, this will help to keep them soft.
Cover the buttered rolls with a tea towel and leave them to cool completely before tucking in.
These baps taste best eaten on the day they are made.