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;)
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?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.