Versatile and delicious baps.
- 650 g plain flour
- 2 tsp sea salt
- 1 tsp powdered mustard
- 150 g cheddar cheese (grated)
- 40 g onion (finely diced)
- 7g sachet fast action dried yeast
- 200 ml milk
- 200 ml water
- milk (for the glaze)
- 50 g cheddar cheese (for toppings)
- Add the dried yeast to the flour, and mix in a large bowl.
- Add the mustard, cheese and onion and mix together.
- Make a well in the centre.
- Mix the water and milk together and pour into the well.
- Using a fork, slowly draw the flour into the liquid until a soft dough has formed.
- If sticky, add a little more flour.
- Turn it onto a lightly floured board and knead for about ten minutes, or until the dough has become smooth and springy to the touch.
- Place the dough into a lightly oiled bowl, cover with a clean, damp tea towel and leave in a warm place to rise until it has doubled in size – up to 2 hours.
- Turn the dough onto a floured surface again, knead for ten seconds and divide into 12 oval-shaped baps.
- Arrange the baps, with plenty of space between them, on two lightly greased baking sheets.
- Glaze with a little milk, sprinkle each with some grated cheese and leave to rise for a further thirty minutes.
- Meanwhile, preheat the oven to 425°F (220°C/Gas7). Bake for 15-20 minutes, until golden brown.