- 1000 g white bread flour
- 2 teaspoons salt
- 60 g lard diced
- 250 g milk
- 300 g water
- 40 g yeast
- additional milk for glazing and dusting
1. Mix flour and salt in a bowl. Add the diced lard.
Combine with your fingertips lard and flour. Make a well in the flour, add the milk and most of the water. Crumble the yeast in the milk. Start to mix all, add some water if the dough is to dry. Turn out the still sticky dough on work surface.
Knead by hand for 5 minutes to a smooth, silky dough.
Return the dough to the bowl to rise for 1 hour to 1 1/2 hour, or until doubled in size.
2. Turn out the dough and form into balls (>24 here), do not tighten them too much. Use about 50 g for each roll. Arrange on a greased baking tray well spaced apart. Flatten each of the balls. Glaze them with some milk and sift a layer of flour over each of them. Leave to rise for about an hour or until doubled in size.
3. Sift another layer of flour over the rolls and press your thumb into the centre of each bap.
Bake in a preheated ovent at 210 C for about 22 minutes or until golden brown. Leave to cool on a wire rack. If you want a really soft crust cover them with a towel while cooling.
End result should be flat baps, stil a bit too much domed here.