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Baps Recipe
6 cups white bread flour
2 tbsps course salt
1/4 cup lard or shortening, diced
1 pkg yeast
1 tsp sugar
1-3/4 cups mixed half lukewarm milk half lukewarm water
extra flour for dusting
extra milk for glazing
Mix 5 cups of the flour and the salt in a large bowl. Rub the lard in until the mixture looks like fine crumbs. Make a well in the center of the flour. In a small bowl mix the yeast and sugar, then stir in 2 tbsps of the milk/water liquid and let stand about 10 minutes until foamy. Add the yeast mixture and remaining milk & water to the well and mix with a wooden spoon to form a very soft dough, adding as much of the remaining flour as is necessary, 1/4 cup at a time. The dough should not be sticky. Knead until dough is smooth and silky. Wash and lightly oil the bowl, turn the dough so the top is covered and return to the bowl. Cover with a damp dish towel and let rise about 90 minutes in a draft-free spot. Punch down the risen dough, turn out onto a floured board and knead for a few seconds. Roll dough into a fat rope and cut into 12 even pieces. Pat each piece into an oval about 4.5x3". Lightly brush with milk, then sift flour over each bap. Set the baps onto greased baking sheets and let rise for 30 minutes. Preheat oven to 425°F. Just before baking sift another fine layer of flour over the baps, then press your thumb into the center of each. This helps them remain flat instead of baking into a domed roll. Bake 15 minutes. Transfer immediately to cooling racks and cover with dry dish towels for a few minutes. Covering them with towels after baking keeps the crust from hardening.
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