Soft, white, Scottish breakfast rolls, baps are delicious served hot with butter. They are simple to prepare, but they cannot be made in a hurry. Though baps are best served hot from the oven, they can be kept a short while and reheated.

1 lb. flour

½ teaspoon salt

5 fl. oz. plus

2 tablespoons milk

5 fl. oz. water

1 teaspoon sugar

1 tablespoon dried yeast

2 oz. butter

Sift the flour and salt into a large mixing bowl. Put in a warm place.

Warm the milk and water, place in a bowl and add the sugar. Sprinkle the yeast on top. Leave in a warm place for 15

minutes or until it is frothy.

Rub the butter into the warm flour-and-salt mixture. Make a well in the middle of the flour and pour in the frothy yeast

mixture. With your hands, mix into a

soft dough, adding 1 or 2 teaspoons more warm water if necessary.

Place the dough in a greased bowl, cover with a clean cloth and leave it to stand in a warm place for 1 hour or more until

it doubles in size.

Preheat the oven to hot 425 ‘F (Gas Mark 7, 220 C).

Grease a baking tin with a little butter and dust with flour. Remove the risen dough from the bowl and knead it on a floured surface. Divide it into 8 equal pieces. Knead each piece separately and pat it into an oval shape. Flatten each

piece, place on the baking tin and leave in a warm place for 15 minutes.

Brush each bap with the remaining milk and bake in the oven for 15 to 20 minutes. Serve hot with butter.

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