Online Recipe Book


Delia Smith's Complete Cookery Course, Classic Edition, c1989, page 51
6 baps
Prep info
30 min prep + 1.5hr rise + 20 min prep + 30 min rise + 10 min bake
Prep time
3 hours
Cook time
10 minutes
Time required
3 hours, 10 minutes
Oven preheat
Not tried


  • 225 g strong white flour (plus more as needed)
  • 3/4 t salt
  • 25 g butter
  • 75 mL water (100-110F)
  • 75 mL milk (100-110F, plus more as needed)
  • 1/2 t sugar
  • 1 t yeast


Make the dough:

1. Blend the water, milk, and sugar together in another bowl. Stir in the yeast. Set aside for 10 minutes til frothy.

2. Sift the flour and salt into a bowl. Rub in the butter until thoroughly blended.

3. Make a well in the flour mix. Stir in the liquid until the mixture forms a smooth dough. Turn out the dough onto a lightly floured surface and knead for about 10 minutes, until the dough is silky smooth and feels very springy and elastic.

4. Return the dough to the bowl. Cover with a damp cloth or cling film. Let it rise until it's doubled in size, about 1.5 hours at room temperature, or 1hr in a warm place.

During the first rise:

5. Preheat the oven to 475F / 240C / Gas 9

6. Lightly grease a baking sheet. Set aside.

After the first rise:

7. Knead the dough lightly and divide it into 6 equal pieces. Form each one into a ball and place them on the baking sheet. You should get all 6 on the sheet. Flour your hands and flatten the balls slightly into disc shapes. Then press a deep hole with your thumb in the centre of each bap (to prevent any blistering while it bakes). 

8. Brush each bap with milk and sprinkle on a generous dusting of flour

9. Place the baking sheet inside a large oiled plastic bag; let rise for 20-25 minutes.

After the second rise:

10. Bake for 10 minutes until they are golden-brown under the floury tops.

11. Transfer to a wire rack to cool, and eat them very fresh.