Friday, March 28, 2014


These are quick to make, and the dough handles easily. If you're intimidated by yeast breads, this would be an excellent introduction to baking them.

Makes 10 generous baps.

3-4 cups strong bread flour
1 teaspoon salt
2 1/4 teaspoons instant yeast
1 cup milk
1/4 cup butter

Melt the butter in the milk and cool to lukewarm. In a large bowl, combine 3 cups of the flour and everything else. Make a well in the centre, add the milk and butter, and mix well. Add more flour in small increments, but only if the dough is too sticky to handle. I like to get it mixed, turn the dough out on a board, then wash the bowl. By the time I've returned to the dough, it has started to firm, and is less sticky to handle. There's a reason for this, but I won't bore you with gluten strands lining up-just know that a few minute's rest will aid the effort of kneading.

When your dough is smooth, grease a bowl, and plunk the dough in. Cover the bowl, and let it rise until doubled-about an hour in a warm spot. Punch the dough down and let it rest 5 minutes.

Roll the dough into a log. Cut ten more or less equal size pieces, and roll into a ball. Then shape into flat ovals about 1/2 inch thick. Flour a baking sheet lightly (I use a fine sieve) and place the baps on it. Cover with a towel, and let rise again for about 25 minutes. Meanwhile, heat the oven to 425 degrees F.

Before baking, use your fingers to indent the buns in the centre. Dust them lightly with more flour, and bake about 25 minutes or until golden.

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