Floury baps evolved over time for me. There are so many recipes to make and so many variations on the same item – like the baps – there has to be something special to make me go back and try something a second time.
The first time I made baps I used a recipe from one of my favorite bread books. Despite that, it didn’t turn out to be my favorite recipe for them. They were dry and too floury – kind of grainy, definitely blah.
But I really wanted them to turn out. I wanted to split them in half and load in a fried egg and some bacon and despite the similarity to certain fast food breakfast treats, this actually turned out when I used the second recipe – from Ultimate Bread by Eric Treuille and Ursula Ferrigno (1998, a DK Publishing Book). My variations are minor, meant to reflect the dryness of the desert and the speeded-up rising and baking times of 5000 feet.
The second time I tried these was about a week into May. The Sierra still wore a considerable amount of snow. Which wouldn’t be noteworthy, except this past Monday the foothills at the end of my street were covered once again in snow. On June 12. Today the North Valleys will hit 88 degrees.
I love my desert.
As for the baps, apparently they’re meant to be slathered in jam, or opened and filled with cream. I can see filling them with clotted or whipped cream and fresh, lightly sugared berries, too, though I haven’t tried that yet.
But the fried egg and bacon version was excellent. So was baking them with grated cheddar inside. So was loading one with a slice of cooked sausage (the kind that comes in a roll, ready to slice and cook) and a little cheese.
Baps aren’t all that sweet, so I’m not sure why they couldn’t be stuffed with a mix of lentils, corn and salsa, or be used as a sandwich wrap, or be filled with sliced black olives and tomatoes and sprinkled with oregano, other than the fact that might be messy as the filling spills back out.
¾ cup warm water
¾ cup room temperature milk + more for glaze
2 teaspoons active dry yeast (not rapid rise)
1 teaspoon sugar
3 ½ cups unbleached flour
1 ½ teaspoons fine sea salt
Combine the milk and water in a measuring cup. Pour one half of the liquid into a smaller bowl. Sprinkle yeast and sugar over top and let stand for 5 minutes.
Mix 2 ½ cups of the flour and all the salt in a large bowl. Form a well in the center and pour in the mixed liquid, sugar and yeast. Draw in as much flour as necessary to form a sticky dough. Stir in remaining liquid as needed.
Turn the dough out onto a lightly floured board. I use part of the reserved 1 cup flour for dusting the board and kneading into the bread. When I’m kneading and the dough stops pulling the flour from the board and my hands, it’s time to slow down adding more. I’ve found while baking yeast breads in the desert that my best loaves come about from doughs that still cling just a little damply to my hands. Still the soft rounded look of the dough, and they’re not leaving sticky patches or pulling off, but just slightly tacky or damp.
Knead the dough for 5-10 minutes, as long as it feels elastic and smooth.
Leave the dough in a clean bowl covered with a clean dish towel. Allow to rise in a warm place until doubled, roughly 45 minutes at 5000 feet.
When the dough has risen, punch it down and allow it to rest on the board for 10 minutes, then separate into 8 pieces. Gently form into soft ovals and flatten slightly with your hand as you put them on a greased or parchment-lined cookie sheet.
Brush with milk and give each a heavy sifting of flour. Allow to rise, uncovered, for 30 to 45 minutes or until doubled in size. Mine took a really long time to rise, but that was subjective and because I forgot them – I was making devil’s food cupcakes and an olive thyme baguette at the same time.
Preheat the oven to 400 degrees. Dust with flour again, then bake for 15 to 20 minutes or until lightly golden. When first out of the oven, cover the baps on the tray with a clean dish towel for 10 minutes. Then remove towel and move baps to a wire rack.