Prep 2 hrs
Cook 25 mins
Mary Berry's Complete Cookbook If short of time, just mix and shape these baps, omitting the first rise step 2 and giving them just one rise in step 5. the texture of the bread willnot be quite the as light, but it will still be good.
- 500 g strong white flour
- 45 g butter
- 1 teaspoon salt
- 7 g fast rising yeast
- 150 ml very hot water
- 150 ml milk
- 1 teaspoon clear honey
- Put the flour in a large bowl. Add the butter and rub in with the fingertips until the mixtre resembles fine breadcrumbs. Stir in the salt and yeast, and make a well in the middle. Mix the water, milk and honey together, adn add to the flour until a soft, quite sticky, dough is formed.
- Knead the dough on a lightly floured surface until smooth and elastic. Shape inot a round and place in a lightly oiled large bowl. Cover with oiled cling film and leave to rise in a warm place for 1 hour or until doubled in size.
- Turn out the dough on to a lightly floured surface and knock back with your fists. Knead for 2-3 minutes until the dough is smooth and elastic.
- Lightly oil 2 baking trays. divide the dough into 16 even sized pieces. Knead and roll into rounds and place well apart on the baking trays. With the heel of your hand, flatten each round so that it measures 7 cm (3 in) across.
- Cover loosley with oiled cling flim and leave to rise in a warm place for about 30 minutes or until the dough has doubled in size.
- Lightly flour the baps and bake in a preheated oven at 200 C for 15-20 minutes until golden.