Sunday, June 24, 2012

Just dough it!

dg likes bread enormously, and is most favourite thing to make, as is cheap as dirt but light years tastier than shop bought bread. Also makes house smell sublime.
Males in dg household are not best pleased when offered soup as dinner, however dg discovered years ago that soup + home made rolls = acceptable dinner. Soup + home made rolls + dessert = Happy boys.
Most popular rolls in our house are baps which come from dg's Scottish heritage. They are good "beginner" bread as follow simple bread making trajectory - dry combine dry ingredients, yeast and liquid, knead, rise, form or shape, rise again and bake. Start to finish in a couple of hours.
Made some the other night, but left em to rise in front of fire, funny little balls grew towards
heat like triffids, hence odd shape in Pic below. Yours will look much more sane.


Baps are a family tradition, from our Scottish heritage they have become part of our Christmas day breakfast tradition and we love them with soup, served warm with Marmalade for breakfast, or filled with salady stuff for a lovely picnic lunch. The dough is soft and tender with a pale floury crust. Mmmm - the ones pictured are uneven as they rose in front of the fire and grew towards the heat. 

1 sachet instant yeast
1 ½ tsp sugar
125 ml cold milk
125 ml Hot water
450 g plain flour
1 tsp salt
50 g butter

In a large bowl combine flour and salt and rub the butter in with your fingertips or pulse in a processor then transfer to a large bowl. Add the yeast and sugar and mix.
Combine the warm water and milk, hold your finger in it and count to 10 - it should feel warm but not hot. If it's not warm, heat it gently, if it's hot allow it to cool for a few minutes then stir it into the dry ingredients. You may need to add more or less liquid as every batch of flour differs from the last in the way it deals with moisture. It is preferable to work with a moist dough - easy to add extra flour if its too sticky, very hard to knead and work with a dry crumbly dough.
Turn onto a well floured board and knead for 3-5 minutes or until the dough is smooth and springy. Sprinkle with extra flour during kneading as required to prevent sticking.
Place dough into a clean greased bowl, cover with cling film and microwave on low power for 1 minute, rest the dough for 10 minutes then repeat. After the second rest the dough should have doubled in size. (Alternatively set aside in a warm place until doubled in size -45-50 minutes). 
When dough is doubled- takes about 40 minutes, punch a whole in it to release the air and knead lightly before forming into 12 rolls.

The trick to making a perfect roll is to flatten the ball of dough slightly on a non-floury surface and circle with the palm of the hand. When you can feel that the ball of dough has “grabbed” bench then continue to circle but begin to cup your hand around it. The outer layer of the dough gets pulled smooth and tight around the ball and disappears in a neat little spiral on the base. This technique takes a little practise but makes a nice round wrinkle free roll.

Place the rolls on a floured tray then with a floury index finger press each roll very firmly down the middle making a deep dimple. Sift a light dusting of flour over the baps and set aside to double in size while the oven heats. - this is when mine became deformed.

Bake at 200° for 15 minutes till just barely tinted with colour, and hollow sounding when tapped on the bottom.