Breaking bread with the devil
In a hot sunday house sweats and the heat sticks to our skin.
My kitchen keeps inviting me and I can’t resist to the hell condemnation.
Scot Baps (scottish breads)
Makes 15 (60g each):
175 ml water
175 ml warm milk
25 g fresh yeast
25 g icing sugar
25 g fine salt
500 g bread flour
Extra milk (to the glazing)
Dissolve the yeast with the milk and sugar.
Combine the flour with the salt and add the water and milk with sugar and the yeast.
Mix well with the dough hook attachment until smooth and elastic.
Make a dough ball and place it into a bowl.
Leave to rise for anout 1 hour or until doubled in size in a tempered place and covered with wrap film.
Knock back and divide the dough in 15 balls.
Roll the dough balls until 1cm thick.
Place the breads into a floured baking sheet.
Brush the surface with milk and sprinkle with flour.
Leave to prove for 30-45 minutes.
Pre-heat the oven to 180ºC.
Sprinkle again with flour.
Press the center of the breads with your thumb.
Bake for 15-20 minutes.