Ingredients:
450g plain flour
60g lard
1 tsp sugar
1/2 tsp salt
30g yeast
300ml milk and water mix
milk for brushing
Method:
Combine the flour and salt in a warmed bowl. Dice the lard then rub into the flour with your fingertips. Cream the yeast and sugar in a small bowl until liquid.
Warm the milk and water mix until lukewarm then stir into the yeast mix. Gradually stir this mixture into the flour and bring the ingredients together as a soft dough. Cover the bowl with a clean cloth and set aside in a warm place for about 80 minutes, or until doubled in volume.
Knock the dough back then knead carefully. Take pieces of the dough and shape into ovals about 5cm wide and 7.5cm long. Brush the tops with milk. If you like your baps floury then sprinkle a little flour over the top after glazing with the milk.
Arrange on a baking tray, keeping them well apart then set aside for 10 minutes to prove. If you are making floury baps then dust with flour once more. Dip your finger into the middle of the baps (this prevents blistering) then transfer to an oven pre-heated to 200°C and bake for about 20 minutes, or until cooked through and springy to the touch.
Serve warm.
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