Tag Archive | bread

84. Flash’s soft white baps!

Buns, baps or barms?

Buns, baps or barms?

If you want to cause an argument in the UK, ask a group of people what they would call this particular bread product. Is it a roll, bun, cob, stottie, batch or a barm? In this case I’ve chosen to call it a bap, purely for the innuendo.

Baps PS3

Sooo super soft!

This is such a great easy recipe, the hardest part if having the time to let the dough prove. But its well worth making space in your busy schedule for these as they are delicious and don’t contain any of the nasty preservatives found in shop bought bread.

Ingredients (makes 8):

  • 1 x 7g sachet of active dry yeast
  • 150 ml warm water
  • 150 ml room temperature soya milk (or any dairy alternative)
  • 1 x tbsp sugar
  • 1 x tsp salt (plus extra for the glaze)
  • 2 x tbsp. olive oil
  • 300 g strong white bread flour
  • 200 g plain white flour
  • a little oil for greasing the baking tray and glazing the buns (I like to use a low cal spray)


  1. In a jug, mix the water, soya milk, salt and sugar. Sprinkle the yeast on top and put in a warm place for 10 minutes or until the yeast blooms.
  2. In a large mixing bowl, add the bread flour and plain flour and mix to combine. Create a well in the centre.
  3. Gently stir the olive oil into the yeast mixture before pouring into the well of the flour. Using a wooden spoon, mix until all the liquid is absorbed.
  4. Using your hand, knead the mixture until a dough is formed.
  5. Transfer onto a clean work surface and knead for 5 minutes. You shouldn’t need to add any extra flour.
  6. Roll the dough into a ball and put back into the mixing bowl. Cover with cling-film and leave in a warm place for at least 1 hour or until the dough has doubled in size.
  7. Pre-heat the oven to 180oC.
  8. Deflate the dough and knead for another 5 minutes. Roll into a log shape and divide into 8 equal pieces.
  9. Knead and shape each piece into a ball before flattening into a disc of about 1inch high.
  10. Grease a baking tray and lay out the baps on top. Don’t place too close together as they are going to roughly double again in size.
  11. Glaze the top of each bap with a little oil and a sprinkle of salt.
  12. Move to a warm place for at least 30 minutes or until the baps have doubled in size.
  13. Place into the oven and bake for 15 – 20 minutes. They should only just be turning a light golden brown but will sound hollow when tapped on the bottom.
  14. Whilst the buns are baking, line a plate or a tray with some kitchen roll.
  15. When ready, remove the baps from the oven and immediately place on the kitchen roll before wrapping in Cling-Film. It is normal for the Cling-Film to steam up – this will make sure that the baps are soft whilst the kitchen roll will prevent them from becoming soggy. 

    Baps PS6

    The Cling-Film ensures that the baps stay soft once cooled.

  16. Allow to cool and then eat! They are especially good served with soup.Baps PS5

Best used up within 1 -2 days of baking.





10. Smokey bean, potato and cabbage soup with homemade seedy wholemeal bread

Boring sounding title, since it’s essentially “soup and bread”, but bear with me!

Served 2

 (Please excuse the chip in my plate!)

I had quarter of a white cabbage left that I had bought for salads. Unfortunately I get bored of salad as much as I hate wasting food so I decided to make soup. Can’t have soup without bread so since I accidentally bought far too much bread flour the last time I attempted internet grocery shopping….well, the rest is food history!

This soup is creamy, flavoursome, warming and amazingly still vegan. The bread was light and tasty with the type of chewy crust you just have to tear using your gritted front teeth! Delicious with a smearing of vegan spread or a bit of vegan mayo.

 Smokey bean, potato and cabbage soup:


 2 x tablespoons olive oil

2 x large white potatoes

¼ x shredded white cabbage

1 x tin pinto beans

½ large white onion (chopped)

4 x cloves garlic (de-germed and

800 x ml vegetable stock

2 x teaspoons smoked paprika

1 x teaspoon soup

Black pepper to taste.



Heat up the oil in a large, heavy pan. Chop up the potato into chunks (skins included – that’s where the healthy good sh*t is!) and add to the oil. Pop a lid over the pan and cook the potatoes until they get to that stage where they begin to stick to the bottom of the pan. Stir and scrape the bottom of the pan with a wooden-spoon and cook for a further 5 mins.

Add the onions and garlic and keep stirring / scraping until the onions go soft and translucent.

Add the beans, paprika, salt and black pepper and give it all a good stir before adding the cabbage. Stir some more and add the stock.

Simmer for 15mins (or until the potatoes are soft), stirring every now and then to make sure that the bottom doesn’t catch.

Allow to cool a bit before using a hand held whizzer to half-whizz the soup (I like to leave chunky bits so that I don’t get booored whist eating it).

Reheat before serving in a bowl with a hearty side serving of…..

wholemeal bread:


500 x g wholemeal strong bread flour

2 x teaspoons of dried active yeast

1 x teaspoon sugar

300 x ml warm, but not hot water (I mix kettle-boiled water with cold from the tap).

1 x teaspoon salt

1.5 x tablespoons vegan spread

Seeds to top (I used pumpkin, sunflower, flax and sesame)

Dissolve the sugar in the warm water. Sprinkle the yeast over the top and leave for 15mins until a frothy foam starts to form.

In a large bowl (preferably not a metal one) add the flour and using a wooden spoon, stir in the salt.

Add the vegan spread and rub into the flour to create fine breadcrumbs. Try to leave a little distance between the bowl and your hands whilst rubbing so try and make the crumbs airy.

Create a well in the centre of the floury-crumb mix and add the yeasty water mix. Stir in slowly until a soft sticky dough forms. If the dough is too wet and sticky, add a little more flour.

Knead either by hand or using a food mixture with a kneading attachment for 10 mins. Leave to prove for 30 mins. Then knead again for another 10 mins or until the dough is smooth and springy and elasticky.

Different recipes will tell you different proving times, but next I whacked my dough into a greased, non-stick bread loaf tin, sprinkled with seeds (I pressed them in slightly to make them stick) and left in a warm place for 20 hours (i.e. tea time the next day!). The mixture had more than doubled by the time I got round to baking it, lovely!

When ready to cook, stick a baking tray on the bottom of the oven and heat up to 200oC. Pop the bread into the oven and quickly (but carefully!) pour some water into the baking tray and shut the door pronto. The steam helps to produce that beautiful chewy crust, whilst the bread stays soft and light.

Bake for 30mins (cover with a bit of tinfoil if the top starts to brown too quickly – I had to after around 20mins). Allow to cool slightly before turning the loaf out of the tin onto a wire cooling rack.

Bread on rack

I waited until the bread was just about cool enough to touch, before hacking into thick delicious slices. Top tip – it was much easier to cut when the loaf was first turned upside down.

cross section

Warm, freshly baked bread dipped into steamy-hot thick and satisfying soup. Perfect comfort food now that the weather is starting to get cooler.