Bread

Scottish Baps

2 teaspoons active dry yeast

2/3 cup lukewarm milk

2/3 cup water

2 teaspoons salt

3 cups unbleached flour, about

Additional flour for dusting

Dissolve the yeast in the milk and water in a medium bowl. Whisk the salt with the flour in a large bowl. Pour the wet mixture into the dry mixture and stir. If the dough is too stiff, add a little more milk.

Turn out onto a floured board and knead lightly. Place dough in an oiled bowl, cover with a clean towel, and let rise in a warm place for about 1 hour, until doubled.

Flour a baking sheet. Punch down the dough and divide it into 8 portions. Form these into ovals, and set on the baking sheet, leaving as much room as possible between them. Cover with plastic wrap touching dough to prevent a skin from forming and let them sit for 15 minutes to 30 minutes to rise a bit more.

Heat the oven to 425 degrees. Brush the tops and sides of the baps with milk, then sprinkle with flour. With a floury finger, make a deepish impression in the center of each bap. Bake on the center shelf of the oven for 15 to 20 minutes, or until puffed and just golden. More flour can be sifted over the finished baps if desired. Serve warm. Makes 8.

Per serving: 187 calories, 6 percent calories from fat, 1.3 g fat (0.5 g saturated, 0.3 g monounsaturated), 2.3 mg cholesterol, 5.9 g protein, 37 g carbohydrates, 1.5 g fiber, 593 mg sodium