Baps

The "Queen" cookery books. No.11. bre... · Beaty-Pownall, S · 1904
Source
The "Queen" cookery books. No.11. bread, cakes, and biscuits
Yield
12.0 lb of dough
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (8)
Dough
Pan bread variation
Instructions (6)
  1. Make a dough in the usual way with yeast, salt, sugar, lard, water, and sufficient flour (about 10lb. to 11lb.) to produce 12lb. of dough.
  2. When the dough is well risen, turn it out on a floured pastry board and cut it into 4oz. pieces, kneading and making these up into balls; roll these into oval shapes, set them on a flat tin to rise, then bake in a nice hot oven.
  3. Excellent “pan bread” can be made with this dough, if to 4lb. of the dough you add three-quarters of a pint of cold water and 1oz. to 11/2oz. of salt; let it stand for an hour, then knead it up and bake.
  4. The water used to dissolve the yeast should be at a temperature of 96°, but not more than 80° when the sponge is working.
  5. This dough will rise round at the top, and when it leaves the sides of the pan or flattens, it is ready for working.
  6. If left lying too long, the dough will sour.
Original Text · last edited 4 days ago
Baps.—Make a dough in the usual way with ½oz. yeast, 1oz. salt, 1oz. sugar, 1oz. lard, a quart of water, and sufficient flour (about 10lb. to 11lb.) to produce 12lb. of dough. When the dough is well risen, turn it out on a floured pastry board and cut it into 4oz. pieces, kneading and making these up into balls; roll these into oval shapes, set them on a flat tin to rise, then bake in a nice hot oven. Excellent “pan bread” can be made with this dough, if to 4lb. of the dough you add three-quarters of a pint of cold water and 1oz. to 1½oz. of salt; let it stand for an hour, then knead it up and bake. The water used to dissolve the yeast should be at a temperature of 96°, but not more than 80° when the sponge is working. This dough will rise round at the top, and when it leaves the sides of the pan or flattens, it is ready for working. If left lying too long, the dough will sour. (This recipe was given by a Scotch baker famous for his “baps.”)
Notes
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