I’m calling these baps, but here in Derbyshire and further “up North” they could also be called cobs. In the South they’d probably be called rolls. Whatever the name, they taste really good. They’re great with butter and jam, or marmalade, or Greek yogurt. Or, go trendy and slap on some kvarg or quark.
Makes: 10 – 12 “items”
Level: Easy
Time: 2½ hours including both proving times
Need: Baking trays and scales. I use a stand mixer, but they can be easily made by hand.
INGREDIENTS
- 300g strong white flour
- 125g strong wholemeal flour
- 50g – 75g desiccated coconut
- 25g caster sugar
- 10g salt
- 7g sachet of instant yeast
- 350ml lukewarm water
- ½ an egg
METHOD
1. Tip flours, desiccated coconut, sugar, salt, and yeast into a (stand mixer) bowl and mix.
2. Tip in the water and mix to a rough dough.
3. Knead with dough hook for 8 – 10 min. By hand maybe 12 – 15 min.
4. Place in a lightly oiled bowl, cover and leave to prove (i.e. double in size – about an hour in a fairly warm room.)
5. Knock back the dough then divide into 10 – 12 balls. Roll the balls on a lightly floured surface and shape. (Use the palms of your hands to drag the outer surface under the baps to tighten the skin.)
6. Place balls on baking sheets and fasten inside a proving bag (I use a kitchen bin liner). Leave for the second prove.
7. Pre-heat the oven to Fan 180°. Put in a baking stone or trays
8. Egg wash the baps, cut slashes with a razor blade or very sharp knife then bake for 20 – 25 min. They might need covering with foil after 10 minutes.
I wish you every success with your bread making. I hope you make these baps and enjoy eating them. Below are some different types of bread that you might want to try. For all recipes click this link.
- Seeded Rye 2. Cheese, Herb & Tomato Tear & Share 3. Fruit and Nut Sourdough 4. Coconut Milk Bread 5. Maple, Pecan & Cranberry 6. Beetroot & Walnut Sourdough
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Retired Bloke on Food n stuff 