Cheesy Baps

Whether you want something to dip into a nice hot bowl of soup, or something to fill for lunch these rolls are delicious. I love them with cheese and apple filling or tomato and basil or mozarella and salad. Best made with mature cheddar for flavour, I have also used red onion instead of spring onion. They freeze well, I keep some individually wrapped in the freezer. This recipe is from Flavoured Breads by Linda Collister

Cheese Baps with Cheddar and Onion

650g unbleached white bread flour

2 teaspoons of seasalt

1 teaspoon powdered mustard

150g grated cheddar

40g spring onion finely chopped

15g fresh yeast ( or 1 sachet of dried yeast)

200ml skimmed milk (at room temperature)

200ml water (at room temperature)

50 Mature cheddar for sprinkling

Extra flour for dusting, a little oil to grease the bowl and a little milk for glazing


Mix the flour, salt, mustard, cheese and onions in a large bowl. Make well in the centre.

In a small bowl, cream the yeast to a smooth liquid with the milk, then stir in the water. Pour into the well in the in the flour. If you are using dried yeast add this to the flour mix and proceed with the recipe. Gradually work the flour into the liquid to make a soft but not sticky dough.

turn out onto a floured surface and knead for 10 mintues until it feels smooth and elastic. It can also be kneaded for 5 mins at slow speed in a mixer with a dough hook.

Put the dough into a lightly greased bowl, turning it so that the entire surface is covered in oil. Cover with a damp tea towel and let rise until doubled in size – about 1 1/2 to 2 hours.

Knock back the dough and knead for a few seconds. Divide into 12 and pat into ovals. Arrange well apart on a floured baking sheet, brush with milk then sprinkle with cheese. Let rise until doubled in size – about 30 minutes.

Press your thumb into the middle of each bap, then bake in a preheated oven at 220C/425F/Gas 7 for 15 minutes until golden. Cool on a wire rack, if you can wait that long!

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