White baps (Sun 08.11)

Plain white bread based on a baps dough.


  • 1000 g plain bread flour
  • 60 g lard
  • 1 teaspoon salt
  • 310 g milk
  • 310 g water
  • 42 g yeast

1. (Sun 20:15) Mix the flour, salt in a bowl. Rub in the lard with your fingertips. Make a well in the flour, pour in some of the milk, crumble the yeast in the liquid and mix. Add the remaining milk and water. Mix in the bowl till combined, turn out the dough on a work  surface (no need to flour) and knead for five minutes till you get a smooth not sticking dough.

Leave to rise in the bowl, covered with a damp towel; or put the bowl in the oven. Leave for at  least 1 hour or until doubled in size (depending on the room temperature and ingredients).

2. (Sun 21:15) Turn out the dough divide in 2 parts.  No need for an extensive knock down. Form into two loaves, put each in a greased loaf tin. Tins should be half filled. Glaze the top of the loafs with some milk, sift over some flour to cover the complete top.

Leave to rise for another hour or until tin is completely filled.

3. (Sun 22:15) Bake the load in a preheated oven at 200 C  for 33 minutes.