Bake The Perfect Scotch Baps Like A Pro

*Scotch Baps Recipe: Highland Delight*
Imagine sinking your teeth into the warmth of the Scottish Highlands with every bite of a Scotch Bap. These delectable creations are a fusion of tradition and flavor, paying homage to the rich culinary heritage of Scotland.
A Scotch Bap is a soft, pillowy bread roll that captures the essence of the rugged landscapes and hearty meals of the Scottish countryside. The exterior boasts a golden-brown hue, reminiscent of the sun setting over the hills, while the inside is a cloud-like haven waiting to cradle a symphony of flavors.
Picture a perfect blend of oat flour, giving the bap a subtle nuttiness and a nod to Scotland's love affair with oats. The dough is lovingly kneaded and allowed to rise, creating an ethereal texture that's both light and substantial.
Now, let's talk about the fillings. Scotch Baps are a canvas for a variety of ingredients that reflect Scotland's diverse culinary offerings. You might find thinly sliced, succulent haggis accompanied by a drizzle of whisky-infused sauce, celebrating the country's iconic dish. Alternatively, indulge in a taste of the sea with smoked salmon, cream cheese, and a hint of dill, echoing the coastal flavors of Scotland.
Whether you prefer a savory or sweet twist, Scotch Baps cater to every palate. Imagine a breakfast delight with a spread of Scottish honey and clotted cream, or a savory option featuring Angus beef and a touch of smoky barbecue sauce.
Each bite of a Scotch Bap is a journey through the misty hills, the bustling markets, and the quaint villages of Scotland. It's a culinary adventure that captures the heart and soul of a nation in a single, satisfying package.
Bake The Perfect Scotch Baps Like A Pro At 2024 Bakery!
SCOTCH BAPS: Recipe as it was in the 1940's
makes 120 baps
Straight Dough Method
10 lb. Flour (Top Grade).
6 oz. Lard.
2.5 quarts Milk and Water.
2 oz.Sugar.
2.5 oz. Salt.
0.5 oz. EDMEDRI. Diastatic Malt Flour
8 oz. Yeast
2024 Recipe Ingredients: makes 12 baps
600g strong white bread flour
10g salt
5g EDMEDR Diastatic Malt Flour
10g sugar
10g softened Lard
10g instant yeast fresh yeast 20g
300ml warm milk
150ml warm water
Allow to stand I hour, then give a good knock-back.
Continue to stand another 1/2 hour, then proceed to scale
and mould.
Method of Manipulation. In Scotland and Ireland
these baps are invariably baked on the sole of the oven ;
quite as good a job can be made, however, if they are baked
on trays. For small baps scale at 2 to 3 oz. each, mould
round, then roll under the hand to make oval. Finally,
gently pin out to about 3 inches by 2 inches. Lay on board
(which has previously been dusted with rice flour) close
together and brush over with water ; they are then lifted
and pressed on to the rice and placed on the trays to prove.
No steam must be used for proving. If the thumb or finger
is pressed into the centre of the bap before setting it will
prevent the formation of blister so common to this type
of roll. The oven for baking these goods should be 500°F.
Bake till the baps feel hard, they will become velvety soft
on cooling.
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[@kevinrowlands6753]

Total class

[@crazybaker1]

Thanks mate 👍

[@cartergetsitdone2815]

Excellent

[@crazybaker1]

Your welcome 👍 I was thinking today wondering if 2 video would be to much, 1 from home and 1 from the Bakery, it shows the other side of baking 😀 laters Steve 😀

[@cartergetsitdone2815]

@@crazybaker1 never to much the content is great 👍

[@shakeyvideo]

hi steve , good looking rolls , never fired them straight on to the sole of the oven before , gives a good base to the roll though , i was never a fan of the divider moulder , prefer the straight divider

[@crazybaker1]

Funny thing is the old recipe book said best way to bake on the deck, I tested it and I did some on a baking tray which was a lot softer, so I decide the older folks had it right 🤣 I just love my BDM 😀

[@pushon10]

In Aberdeen, we call these softies.

[@crazybaker1]

It's funny about Scotland in different parts they make them differently and it's the same for the name, I understand that the main morning goods are butteries in Aberdeen 😊 coming up soon on the channel 👍

[@pushon10]

omg butteries are my childhood!@@crazybaker1

[@crazybaker1]

@pushon10 My friend is an old Baker from Aberdeen, and he gave me his recipe before he passed away, so I have to have a go 😀

[@garyash4823]

Have you ever used Whey instead of water to make any kind or bread dough & if so what did you think of it

[@crazybaker1]

I used butter milk and whey powder, but that's been years ago now, but I am making some recipes shortly with both 🙂

[@garyash4823]

i make my own yogurt so i might give it a go never thought about buttermilk or whey powder will look forward to seeing that. Great post as ever @@crazybaker1

[@francisbarlow9904]

Shouldn't that be Scottish baps or have they really got whisky in them?

[@crazybaker1]

You would think so 😂😊