Directions
Preparing the Yeast
Heat the milk and water in a saucepan until tepid (blood heat). Put the liquid in a
warmed mixing bowl. Dissolve a tablespoonful of sugar in it, and sprinkle the yeast
over the top. Leave until the yeast has proved (i.e. turned foamy), which should
take about five or ten minutes.
Making the Dough
In a large bowl, mix the salt into the flour. Rub the lard in. Add the dissolved
yeast, and mix thoroughly to a soft dough. (It should not be sticky. If it is,
then add a little more flour.)
Leave the Dough to Rise
Lightly grease a mixing bowl with butter, margarine, or cooking oil.
|
Put the dough in, and turn it inside the bowl so that the surface of the dough is lightly
greased.
|
Cover the bowl with a piece of waxed paper, and put a dish towel on top so that it doesn't
shift.
|
Place the dough in a warm place for a couple of hours until it has risen until at least
double in bulk.
|
Kneading the Dough
Punch the risen dough down, and take it out of the bowl. Shape it into a large round
ball, and put it on a clean flat surface (such as a kitchen counter) that has been dusted with
flour. Press the heels of both hands into the dough, and push firmly down in a direction
slightly away from you. Pull the dough up over itself, and repeat the process.
Occasionally give the dough a half turn, so that it gets well pummelled in all directions.
Do this for at least five minutes.
Shaping the Baps
Grease a large baking sheet, and sprinkle it with flour.
|
|
Divide the dough into small pieces of equal size, judged by weight rather than dimensions.
Shape these into smooth ovals.
|
|
Dust each bap generously all over with flour.
|
|
Place the baps on the baking sheet, positioned so that they will no more than barely touch
when the dough rises again.
|
|
Second Rising
Cover the baps with a clean cloth, and leave them in a warm place for an hour or two to rise
again.
Baking
Bake at 425°F for about fifteen minutes until the crust is a rich golden brown.
(This has to be judged under the flour.) Remove from the oven, and cool on a wire
rack.
Makes approximately a dozen baps.
|