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6 fl oz (175 ml) tepid (room temperature/lukewarm) milk

6 fl oz (175 ml) water

2 tsp dried yeast

1 tsp granulated sugar

1 lb (500 g) strong white flour

1 1/2 tsp salt

1 tbsp milk, to glaze



1.   Combine the milk and water in a liquid measuring jug. Sprinkle the yeast and sugar into 3 1/2 fl oz (100 ml) of the milk and water mixture in a separate bowl. Leave for 5 minutes; stir to dissolve. Stir in half of the remaining milk and water mixture.

2.   Mix the flour and salt together in a large bowl. Make a well in the center and pour in the yeasted milk and water. Mix in the flour. Stir in the reserved milk and water, as needed, to form a sticky dough.

3.   Turn the dough out on to a lightly floured surface. Knead the dough until smooth and elastic, about 10 minutes.

4.   Put the dough in a clean bowl and cover with a tea towel. Leave to rise until doubled in size, about 1 hour. Knock back, then leave to rest for 10 minutes.

5.   Divide the dough into eight equal pieces. Shape each piece into a flat oval, about 1cm (1/2 inch) thick. Place on a floured baking sheet. Brush each bap with milk and sift over a heavy dusting of flour.

6.   Leave to prove, uncovered, until doubled in size, 30-45 minutes.

7.   Sift a heavy dusting of flour again over each bap. Use your thumb to make an impression in the center of each bap, about 1/2 inch (1 cm) deep.

8.   Bake in the preheated oven for 15-20 minutes until risen and pale golden. Cover with a tea towel and leave to cool on a wire rack.


From Bread by Eric Treuille & Ursula Ferrigno

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