Monday, October 15, 2007

World Day of Bread 2007 - From Baps to Brioche

World Bread Day '07

Sadly I was too late to enter last year's World Day of Bread, but this is what I would have submitted.

Zorra from Kochtopf is hosting this prestigious event again this year, and going by the fabulous entries from last year, I'm sure there will be many hours of good reading as a result.

The Scottish bap bread is a soft roll, usually round, sometimes oval, sometimes square. It's a flat topped bread roll, dusted with flour, and an indented hole is in the middle to stop it from rising to a dome. It's best eaten fresh out of the oven first thing in the morning, sliced in two and enveloping fried bacon and eggs. Beware of flour on your lips and nose!! People may think you have been indulging in an illicit activity;)

The Recipe

175 ml (6 fl. oz) tepid milk
175 ml (6 fl. oz) water
2 tsp dried yeast
1 tsp granulated sugar
500 g (1 lb) strong white flour
1 1/2 tsp salt
1 tblsp milk, to glaze

  • Combine the milk and water in a liquid measuring jug. Sprinkle the yeast and the sugar into 100 ml (3 1/2 fl oz) of the milk and water mixture in a separate bowl. Leave for 5 minutes, stir to dissolve. Stir in half the remaining milk/water mixture.
  • Mix the flour and salt together in a large bowl. Make a well in the centre and pour in the yeasted milk and water. Mix in the flour. Stir in the reserved milk and water as needed to form a sticky dough.
  • Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes.
  • Put the dough in a clean bowl and cover with a tea towel. Leave to rise until doubled, about an hour.
  • Knock back and let rest for 10 minutes. Divide into 8 pieces, and shape each piece into a flat oval, (or a round ball if you prefer) about 1 cm (1/2 inch) thick. Place on a floured baking tray. Brush with milk and sift over a fairly heavy dusting of flour.
  • Leave to prove, uncovered, until doubled in size, about 30-35 minutes.
  • Again sift more flour over each bap. Use your thumb to make an impression in the centre of the baps, about 1/2 inch deep.
  • Bake in the preheated oven for 15-20 minutes until risen and pale golden. Cover with a tea towel and leave on wire rack to cool.

Next is my first attempt at making brioche, so full of eggs and butter, that this is definitely not your everyday bread. I think our cholesterol levels would soon swell to dangerous heights if we indulge in this beautiful bread too often. Especially if you turn it into french toast, or even to have with cheese or pate and some wine. A little of this bread would need to go a long way. The top notch kind of exploded a bit, and I let it cook for perhaps 5 minutes too long, but it looks "tres bon", oui?

The recipe for this came from Peter Reinhart's famous Bread Bakers Apprentice, and it is the Rich Man's version (of course). The recipe can be found here. (I just love Google Books!!)

Below is a pictorial of some of the breads I have baked, and actually taken photos of, over the past year.
On the left is ciabatta accompanied by apricot and sunflower kernel bread.

Partybrot infused with roasted garlic.

More ciabatta!

The famous "no knead" loaf

No Knead loaf baking in camp oven in my outdoor pizza oven.


zorra said...

I love these baps, they come on my baking list. Also the rest of your breads are stunning!

Thank you for joining World Bread Day!

nicisme said...

They are all gorgeous but that first one of the baps is my favourite. I love the way you put that hole in the top, I am going to have to try that!

Three Tastes said...

Your baps for WBD look fab, but I have to admit I am most intrigued with your outdoor baking oven! I turned my oven on for the first time in the 3 years we've lived in Hawaii for WBD 2007, but if you can bake bread outside, please please show me how you do it!! I looked through your past post titles for some insight, but none spoke directly about outdoor baking. Could you direct me to a particular post about how you set this up? Mahalo, Manju @

Pam said...

Zorra, what a great culmination of fantastic breads your roundup provided. Well done. And I'm looking forward to the after party, if there is one this year

Thanks Nic, I hope you give the baps a try. Just be aware of flour on your nose, because they are so soft and chewy.

Aloha Manjo, thanks for bringing to my atttention that I haven't actually written much about my prized oven. I will do so soon.

Lien said...

hi Pam, I just baked you scottish bap breads. There turned out really good and tasted great!
thanks for sharing the recipe.

Pam said...

Great Baps Lien. I hope they remain on your favourite bread roll list.