Cuisine Fiend

soft white baps


Soft white baps

Baps. Out of fashion. Everyone wants the crusty stuff. But apparently the ultimate bacon butty is in an old-fashioned bap – see below. Comfortingly squidgy, sticking to the roof of your mouth a little, nom, nom. Perfect housing for burgers as well – I’m telling you, stuff the little sesame buns.

The dough needs some fat, goose fat can be used which is gorgeous and makes for an interesting texture. This recipe uses butter though and is courtesy of Dan Lepard, ‘Short and Sweet’.

You need to start this off quite in advance as the sponge has to sit for at least an hour. Dan says three but that long and your dough could take over the kitchen. If you want a slower and longer proof, decrease the amount of yeast. I was also quite terrified by the amount of sugar the recipe calls for – I didn’t want a brioche! But turns out it works perfectly well and the bread isn’t at all sweet.

Bacon bap

soft white baps


  • For the sponge:
  • 1 ½ tbsp. cornflour
  • 525g strong bread flour
  • 15g fresh yeast or 2 tsp fast action
  • 450g warm water
  • For the dough:
  • sponge, as above
  • 50ml water
  • 75ml milk
  • 75g butter
  • 2 tbsp. cornflour
  • 275g strong bread flour
  • 50g caster sugar
  • 2 ½ tsp salt
Making soft baps


Mix all the sponge ingredients to a sticky dough in a large bowl, cover with cling film and leave in a warm place for an hour.

Heat up the milk and water to the boiling point, mix in the butter and leave to cool down a bit. Mix the flours with the salt and sugar, add the sponge and the butter/milk mixture and stir to a dough, best to do it in a standing mixer with the dough hook attachment. Knead for quite a long time until it comes away from the side of the bowl (see now why I said best in a mixer? it’s awfully sticky as well and needs to stay thus, don’t add any extra flour).

Leave to prove in the bowl for 15 mins, then turn out and divide into 9 pieces, about 160g each. Shape each piece into a ball, dip or roll in flour, place on a baking sheet lined with parchment (you’ll need at least two sheets), cover with a tea towel and leave to rise for about 40 – 60 minutes.

Preheat the oven to 200C/400F/gas 6. Bake the baps for 20 minutes, until lightly browned.

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