We don’t often eat brunch at home but when we do it normally involves an English breakfast. However, today as we lacked some of the vital ingredients for this so we had to settle for bacon baps (buns). Consequently, I decided to make the baps this morning as there is something quite special about having freshly cooked bread for any meal.
At the moment I am making bread in some form or other at least twice a week – every time I make it the process gets easier and easier and I find it incredibly relaxing. These baps are very soft both inside and out and would make great sandwiches to use in packed lunches or for picnics or for burgers at barbecues.
Fresh yeast and dried yeast
It has dawned on me recently that I am in an incredibly fortunate position to be able to get fresh yeast from my local bakery here in France. However, I do appreciate that not everybody has this luxury so, if you only have dried yeast available, then work on the following principal:
- Where a recipe uses 25g fresh yeast, use 7g dried yeast in its place. (The reason that you need less of the dried yeast is due to the moisture content in fresh yeast.)
White Bread Baps
- 400g white flour (type 55 or equivalent)
- 25g fresh yeast
- 25g melted butter
- 200ml milk (tepid)
- 1 tsp sugar
- 1 tsp salt
1. Place the flour and salt in a large bowl and mix together.
2. Place the yeast and sugar in a measuring jug and stir together until the fresh yeast is crumb like.
3. Add the milk and butter to the measuring jug and stir.
4. Pour the wet mix into the dry mix and combine using your fingers.
5. Place the dough on a floured surface and knead for a good 10 minutes (you will notice that the texture of the dough will change during this time, once you have finished kneading the dough should spring back after being pressed lightly).
6. Place the dough into a bowl, cover with cling film and leave to rise for about 1 ½ – 2 hours (until it has doubled in size).
7. Knock the air out of the dough. Place the dough onto a floured surface and roll into a long sausage shape then cut into 12 equal sized pieces. Shape the pieces into small balls and placing it in an oiled and floured tin leaving it to rise for the second time for another 1 ½ – 2 hours.
8. Place the dough in an oven that you have preheated to 190C fan and cook for 18-20 minutes. Turn the oven down slightly if you feel it is cooking too quickly and browning too much on the top.
9. Remove from the oven and allow to cool before eating, the baps are best stored in an airtight tin.