Update my dinner status, I'm making this tonight.
Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 2 pounds Bread Flour plus a little extra for dredging
- 4 ounces Lard cut into pieces, we use white flora sometimes
- 15 grams Yeast (then follow the instructions on the packet)
- 1/2 pint Milk heated to blood temperature
- 1/2 pint Water heated to blood temperature and mixed with the milk
- 2 teaspoon Salt level teaspoons
Preparation
Blend the yeast with the warmed liquid until smooth, sift the flour into a large bowl, this aerates it and make the bread dough lighter, add the salt and rub in the cut up lard.
When the yeast starts to bubble, stir the liquid in, and work the dough until it's firm, adding a little extra flour if it?s still a bit sticky.
Either knead the dough for about 5 minutes, in the bowl, or on a lightly floured surface if you prefer, we like to use a floured work surface.
Return the dough to the bowl, if kneading on a floured surface either way, cover the bowl with a damp tea towel of oiled cling film and leave the dough to rise at room temperature for about 1? hours, or until it springs back when pressed.
Divide the risen dough between 8 balls and roll out into flat rolls, ? inch to ? inch thick, place the baps on to a well floured baking tray, and dredge the tops with a little more flour and loosely cover with a damp tea towel or lightly oiled cling film.Leave to rise (prove) at room temperature until doubled in size, about 45 minutes.
Heat the oven to 200?C/400?F/Gas 6, and put a baking tray of boiling water in the bottom, this will produce a little steam, and help keep the baps soft, bake the baps in the centre of the oven for 25 minutes.
Cool on a rack.
