Authentic Belfast Bap

Making and Proofing the Bread Dough.

1. Yeast and sugar go into a bowl. Warm water is added, mix well.
2. Leave the yeasty water in a warm place to proof for 10 minutes.
3. Using a stand mixer with a dough hook attachment, mix in half the flour. Gradually add in the remaining flour bit by bit.
4. Add salt in with the last amount of flour.
5. Now knead the dough for about 20 minutes. This helps to develop the gluten.
6. Transfer the dough into an oiled bowl. Cover the bowl with a clean cloth and place in a warm area to proof for 2 hours.

Forming and Baking the Bread Rolls

1. Weigh the dough and divide evenly into 6 pieces.
2. Pull two edges of a dough piece towards the center. Gently pinch them together. Turn the dough 90 degrees and repeat this pinching process. Continue until a round shape is formed on the underside. 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.
3. Place the 6 Baps onto a paper lined baking sheet. Allow them to rest (sit and proof) for 20 minutes in a warm area.
4. Gently dust each Bap with rice flour.
5. Place the Baps into a preheated 425 degrees F. / 232 degrees C. oven. Place a metal baking sheet on an oven shelf under the bread. Fill this sheet pan with hot water.
6. Bake in the oven for about 20 -25 minutes. Squeeze the Baps and judge if they feel doughy or soft in the center. If doughy bake longer. Place the Baps under a preheated broiler (grill) for a few minutes to brown / blacken the tops of the Baps. Remove and cool the Baps on a wire rack.