How to cook Bread Baps / Rolls in an Aga Range Cooker
Another great versatile and useful bread recipe from Christine, who is a Blake & Bull community member, home cook, practiced baker, and explorer of food.
Christine says - "This recipe is easy to make snd great for beginners. They taste lovely! I made some baps on my cold shelf- I had to move the shelf to the oven floor to finish off the bottoms - not hot enough on the runner as the shelf cuts off the heat. I thought the shelf would absorb enough heat to cook the bottoms but maybe this is because I run my Roasting Oven slightly below full temperature to accommodate other less hot baking. Went a bit mad with flour on some but, as Sarah would say, that makes them look homemade. I like making baps as they freeze very well and quickly defrost if put in a clean tea towel onto one of the hob tops under a hob cover."
Why Not try this recipe with our ultimate Vege Burger recipe!Get your bake on like the bakers in The Great British Bake Off 2019, week 3.
You may need...
- Bread Baps
- 500g strong white flour
- 20-40g castor sugar, depending on taste (I find 20g enough for me)
- 40g butter - melted in ramekin or small bowl at back of your hob
- 10g yeast
- 10g salt
- Around 320ml of cool water
Right, lets get baking!
1. Mix all your dry ingredients in a bowl, then add butter and most of water - bring together into a ball.
2. Take dough out and then grease the bowl with some form of vegetable oil (not olive), such as vegetable, sunflower, corn oil
3. Knead dough for 5-10mins by hand, adding remaining water and more if required. The dough should be smooth and springy, and not sticky.
4. Return to bowl to rise for about a couple of hours, covering the bowl with a damp tea towel or piece of clingfilm. Proving time will vary I suspect, yeast, warmth of kitchen etc. I find 1 hour insufficient and 2 hours about right. If the dough shows signs of sinking or wrinkling, knock the dough back and leave for a second, shorter proving.
5. Knock back the dough on a floured work surface to get rid of all the air bubbles, squashing it and turning it in upon itself - I love this bit as you feel the little ‘pops’ of air being released.
6. Now you need to divide the dough into equal size portions. I weigh mine so that I know they are roughly equal size, putting a little flour on the scales so the dough doesn’t stick. Anything between 70 to 90g, depending on how large you like your baps. I got 11 rolls by weighing the pieces at around 80g. Turn each piece of dough repeatedly in on itself to form the roll, then leave them to rest uncovered on the floured surface for 30mins.
7. Each roll needs flattening now to make the classic bap shape. Use a rolling pin to flatten and widen each roll Transfer as you do them onto baking trays or cold shelf, leaving space for them to spread. Use a liner, or dust with flour.
Note from Blake & Bull - Our Heavy Duty Cast Ironheirloom quality baking tray is naturally non stick when regularly re-seasoned. Our Fits On Runners Baking Trays have coordinating pre-cut snug liners.
8. Sprinkle with flour and place inside a large clean bag. Leave to prove for about an hour to double the size - they should be springy when pressed.
9. Into the Roasting Oven on the lowest set of runners for about 10 mins - check as you may need to turn the tray around. If I use 2 baking trays, I use the lowest 2 sets of runners and either swap the trays around, or move the tray up for a bit longer once the top tray is out. Larger baps take longer, let colour be your guide and check that the underside is brown.
10. Cool on a wire rack.
11. Freeze what you won't use right away, great for a quick lunch defrosted this way.