Making Large White Baps

White baps are soft, round bread rolls with a slightly floury top, perfect for sandwiches or as a side with soup. They have a light, airy texture and a mild flavor that complements various fillings. This recipe will guide you through making six large, fluffy white baps.

Equipment Needed

• Large mixing bowl
• Measuring cups and spoons
• Digital kitchen scale (optional, for more precise measurements)
• Whisk
• Dough scraper or spatula
• Stand mixer with dough hook attachment (optional)
• Clean kitchen towel or plastic wrap
• Baking tray
• Parchment paper
• Pastry brush (optional, for brushing with milk or butter)
• Sifter or fine-mesh sieve (for dusting with flour)
• Wire cooling rack

Preparation and Baking Times

• Preparation Time: 20 minutes
• First Rise: 1.5 hours
• Shaping: 10 minutes
• Second Rise: 45 minutes to 1 hour
• Baking Time: 15-18 minutes
• Cooling Time: 20 minutes
• Total Time: 3 to 3.5 hours

Ingredients

For the Dough

• 450g strong white bread flour (about 3 1/2 cups)
• 7g instant yeast (about 2 1/4 teaspoons)
• 10g sugar (about 2 teaspoons)
• 8g salt (about 1 1/2 teaspoons)
• 270ml warm water (about 1 cup + 2 tablespoons, at 38°C/100°F)
• 40g unsalted butter, softened (about 3 tablespoons)
• 1 tablespoon vegetable oil or olive oil (for greasing)

Nutritional Information (Per Bap)

• Calories: Approximately 220 kcal
• Protein: 7g
• Carbohydrates: 40g
• Fat: 4g
• Fiber: 2g
• Sodium: 300mg

Step-by-Step Instructions

1. Preparing the Dough

1. Mix the dry ingredients:
   • In a large mixing bowl or the bowl of a stand mixer, whisk together the bread flour, instant yeast, sugar, and salt until well combined.
2. Add the wet ingredients:
   • Gradually pour the warm water into the dry ingredients, mixing with a dough scraper or spatula until a rough dough forms.
   • Add the softened butter and continue mixing until the dough starts to come together.
3. Knead the dough:
   • If using a stand mixer, knead the dough on medium speed with the dough hook attachment for about 8-10 minutes. If kneading by hand, transfer the dough to a lightly floured surface and knead for 10-12 minutes until smooth, elastic, and slightly tacky. Add a little more flour if the dough is too sticky.
4. First rise:
   • Shape the kneaded dough into a ball and place it in a lightly greased mixing bowl. Turn the dough ball around to coat it with the oil, which helps prevent sticking.
   • Cover the bowl with a clean kitchen towel or plastic wrap.
   • Allow the dough to rise in a warm, draft-free area for 1.5 hours, or until it has doubled in size.

2. Shaping the Baps

1. Divide the dough:
   • Once the dough has risen, punch it down gently to release any trapped air.
   • Turn the dough out onto a lightly floured surface and divide it into six equal portions. Each portion should weigh approximately 130g to 140g for evenly sized baps.
2. Shape the baps:
   • Shape each portion into a smooth ball by pulling the edges of the dough to the center and pinching them together.
   • Flatten each ball gently with your hand to form a thick disk, about 1 inch thick.
   • Place the shaped dough disks on a baking tray lined with parchment paper, spacing them evenly to allow room for rising.
3. Second rise:
   • Cover the baps loosely with a clean kitchen towel or plastic wrap and let them rise for 45 minutes to 1 hour, or until they have puffed up and nearly doubled in size.

3. Preparing and Baking the Baps

1. Preheat the oven:
   • About 15 minutes before the baps are finished rising, preheat your oven to 200°C (392°F) or 180°C (356°F) for fan-assisted ovens.
2. Flour the tops:
   • Lightly dust the tops of the baps with flour using a sifter or fine-mesh sieve for a traditional, rustic appearance.
3. Bake the baps:
   • Place the baking tray in the preheated oven and bake the baps for 15-18 minutes, or until they are lightly golden on top and sound hollow when tapped on the bottom.
   • If you prefer a softer crust, you can brush the tops of the baps with melted butter or milk immediately after baking.
4. Cool the baps:
   • Once baked, remove the baps from the oven and transfer them to a wire cooling rack.
   • Allow the baps to cool completely before slicing and serving.

Additional Tips and Variations

• Storing: These baps can be stored in an airtight container at room temperature for up to 2 days. For longer storage, freeze the baps individually wrapped in plastic wrap and then in a freezer-safe bag. Defrost at room temperature or reheat in the oven.
• Whole Wheat Variation: Substitute 100g of the white bread flour with whole wheat flour for a slightly heartier bap. You may need to add a bit more water to the dough as whole wheat flour absorbs more liquid.
• Seed Topping: For a variation, sprinkle sesame seeds, poppy seeds, or oats on top of the baps after dusting them with flour.
• Softer Crust: To achieve a softer crust, cover the baps with a clean kitchen towel immediately after baking and let them cool under the towel.