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Scottish Baps

ingredients

makes 12
450 g (1 lb) strong plain flour
5 ml (1 tsp) salt
5 ml (1 tsp) caster sugar
50 g (2 oz) lard
15 g (1 oz) fresh yeast or 7.5 ml (1 1/2 tsp) dried yeast and a pinch of sugar
325 ml (11 fl oz) warm milk and water mixed
milk, to glaze

method

1. Mix together the flour, salt and sugar. Rub in the lard.

2. Cream the fresh yeast with a little of the measured liquid. Add the remaining liquid. If using dried yeast, sprinkle it with the sugar into a little of the measured liquid and leave in a warm place for 15 minutes until frothy. Add the remaining liquid.

3. Pour the yeast liquid on to the dry ingredients. Mix well to form a firm dough. Knead well for at least 10 minutes. Place in an oiled bowl and cover with a clean tea-towel. Leave to rise in a warm place for about 1 hour or until doubled in size.

4. Knead again for 5 minutes. Divide the dough into 12 equal pieces. Shape each piece into a ball and then roll out to a round about 7.5 cm (3 inch) in diameter and 5 mm (1/4 inch) thick.

5. Place on a floured baking sheet, brush with milk and dust with flour. Leave to rise further in a warm place for 10 minutes.

6. Bake in the oven at 200°C (400°F) mark 6 for 20-25 minutes. Cool on a wire rack. Dust with more flour.

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