Scottish Baps

Scottish Baps

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


  • Combine the milk and water in a liquid measuring jug. Sprinkle the yeast and sugar into 3 1/2 fl oz (100 ml) of the milk and water mixture in a separate bowl. Leave for 5 minutes; stir to dissolve. Stir in half of the remaining milk and water mixture.
  • Mix the flour and salt together in a large bowl. Make a well in the center 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 on to a lightly floured surface. Knead the dough 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 in size, about 1 hour. Knock back, then leave to rest for 10 minutes.
  • Divide the dough into eight equal pieces. Shape each piece into a flat oval, about 1cm (1/2 inch) thick. Place on a floured baking sheet. Brush each bap with milk and sift over a heavy dusting of flour.
  • Leave to prove, uncovered, until doubled in size, 30-45 minutes.
  • Sift a heavy dusting of flour again over each bap. Use your thumb to make an impression in the center of each bap, about 1/2 inch (1 cm) deep.
  • Bake in the preheated oven for 15-20 minutes until risen and pale golden. Cover with a tea towel and leave to cool on a wire rack.
Tried this recipe?Mention @PinnyandTrowel or tag #pinnyandtrowel!
Tried this recipe?Mention @PinnyandTrowel or tag #pinnyandtrowel!

Author: Tamzin

Food activist and childhood nutrition advocate Tamzin Cochrane helps the busiest of people to cook up something healthy and delicious, even after a long day. She also helps companies and schools educate around—and create a culture and environment that truly supports healthy eating. Decades in the foodservice and hospitality industry have given Tamzin a well-rounded perspective on mealtime. She is passionate about bringing back the lost art of families and friends cooking together, and she loves seeing people enjoy the amazing tastes and textures of their communal effort. Inspiring children to cook and expand there horizons on food is very important. She shares this message through virtual coaching and video courses, by speaking at corporations, schools, and events, and through her recently-released video courses. Tamzin is found most often at The Pinny and Trowel Cooking School, which she opened in early 2020, it is located in Austin TX. Tamzin was born in England, grew up in Scotland, and now lives in Austin, Texas with her husband (who incidentally, is Scottish but grew up in England) and their children.

One Reply to “Scottish Baps”

  1. David A. says:

    Hello, just wondering, what temp do you preheat your oven to?


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