Authentic Belfast Bap is a traditional Northern Irish recipe for a classic large soft and pillowy bread bun that has a characteristic blackened top. The full recipe is presented here and I hope you enjoy this classic Northern Irish version of: Authentic Belfast Bap.
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A Belfast Bap is a soft, large roll that's traditionally known for its burned, slightly cracked crust, with a fine dusting of rice flour to help harden the crust. They are typically served split open and filled wither with fried bacon or an Ulster Fry. Some consider it amongst the national foods of Northern Ireland.
The rice flour is essential if you want the characteristic blackening of the tops of the baps. If you don't have any, add some uncooked rice to a coffee or spice grinder. Grind for about 30–60 seconds until a fine flour is formed. Pass this flour through a fine mesh sieve to remove any large or unground pieces of rice.
Ingredients:
1kg strong white bread flour
2 tbsp active dry yeast (3 packets) [if using fresh yeast, use 60g and a water temperature of 35°C]
500ml warm water (32-38°C)
1 tbsp sugar
2 tsp salt
1 tsp rice flour
Method:
Preparing and Proving the dough: Mix the yeast and sugar in a small bowl with about 4 tbsp of the warm water, creating a smooth paste. Set aside in a warm place to prove for about 10 minutes, until frothy.
Add the remaining water, stirring to combine then pour into the bowl of a stand mixer with a dough hook attachment. Add in half the flour, mixing into the water. Add the salt to the remaining flour then gradually this mixture to the dough a little at a time, mixing to combine after each addition.
Knead the dough for about 20 minutes until smooth and elastic (you need this long kneading to develop the gluten.
Shape the dough into a ball, sit in a greased bowl, turning the dough to coat in the oil then cover the bowl with a clean cloth and set aside in a warm area to prove for 2 hours, until doubled in volume.
Forming and Baking the Rolls: Knock the dough back then weigh it and divide into six equal-sized pieces.
To shape the rolls, pull two edges of a dough piece towards the centre. Gently pinch these two pieces together, then turn the dough through 90 degrees and repeat this pinching process. Continue until a round shape is formed on the underside.
Now turn the dough over. Cup the dough in one hand and gently roll and push the dough. This will fuse the seams on the underside and create a nice, smooth, tight ball. Repeat with the remaining pieces of dough.
Once shaped, transfer the 6 Baps onto a paper-lined baking tray (leave plenty of space between them). Allow the to sit and prove for 20 minutes in a warm area.
Gently dust the top of each Bap with rice flour then transfer to the centre of an oven pre-heated to 232°C oven. Set a metal roasting tin 3/4 full of hot water either on an oven shelf under the bread or on the base of your oven.
Bake for about 20–25 minutes. At this point, squeeze the Baps and judge if they feel doughy or soft in the centre. If they feel doughy continue baking for about 5 minutes more. Once baked, set the Baps under a preheated grill (broiler) for a few minutes to brown/blacken their tops. Remove then take off the baking tray and set aside to cool on a wire rack.
