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My husband’s baps

Feast your eyes on these little babies…..


I would love to take the credit for baking them but my gorgeous husband made them. Trust me, they tasted even better than they looked. I ‘acquired’ the recipe for anyone else interested in making them…heaven knows it’s wasted on me.

  • 1/2 ounce fresh yeast
  • 1 teaspoon sugar, for creaming the yeast
  • 1/2 pint milk, and
  • water, mixed and warmed to blood heat (more if necessary)
  • 1 lb strong white bread flour
  • 1 teaspoon salt
  • 2 ounces butter
  • flour, for dusting


  1. Rub the butter into the flour and make a well in the centre.
  2. Cream the yeast with the sugar, then add the liquid and salt, and pour into the well. Mix to a slack dough, adding extra warm liquid if required.
  3. Allow to rise until the dough has doubled in bulk, for about an hour or two according to temperature.
  4. Knead, and divide in eight even pieces. Knead each into a ball about the size of a fist, and flatten with the hand. Then lightly roll to a round with a rolling-pin.
  5. Place the dough balls on a well-floured baking tray/s, lightly pressing your thumb in to the middle of the baps. Brush with milk and sprinkle flour all over the top of the baps. Prove for 15 to 20 minutes until well risen.
  6. Bake in the oven at 200°C (400°F) mark 6 for 10 minutes, or until firm and lightly golden brown, but still soft – tap them underneath and they should sound hollow when they are cooked. . Cool on a wire rack. Dust with more flour.
  7. These freeze very well – serve them with assorted fillings for sandwiches or just split whilst warm and spread with butter.
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