Hou ar ye? Today’s post pays homage to our fans and to the Scottish heritage of oats. Oats are a popular crop in Scotland because they do well in the wet, brief growing season. The crop is so popular that students were once allowed to leave the university the first Monday of every month to collect oats for their food. This tradition later evolved into the holiday Oatmeal Monday. In addition, many Scottish dishes such as haggis, skirlie and porridge all include oats as a major ingredient.
Thus, we were mighty eager to try a recipe submitted to us by one of our fans. Baps are a common food item in Scotland and can be eaten anytime spread with butter or jam, or buttered with bacon or sausage in between. They are so delicious you’ll want to tap your feet as you enjoy Pam’s Scottish MMM Baps “du daps duba du daps yeah yeah…” Ye’re welcome!
Ingredients
3 cups all purpose flour
1 cup Coach’s Oats® (ground into flour using food processor or coffee grinder)
1 ½ tsp. salt
¼ cup unsalted butter
2 ½ tsp. active dry yeast
½ tsp. sugar
1 cup lukewarm milk
Instructions
- In a small bowl mix the sugar and lukewarm milk. Sprinkle the yeast on top of the mixture and set aside.
- In a large bowl combine flour, oats and salt. Cut butter into the flour mixture. Make a well in the center of the flour and add the liquid mixture. Combine ingredients with a wooden spoon until you are able to knead mixture with your hands. Knead the ball of dough, adding flour as needed, until the dough pulls away from the sides of the bowl and is smooth and elastic (about 10 minutes).
- Form the dough into a ball, place it in an oiled bowl and cover with plastic wrap. Place the bowl in a warm spot for one hour or until dough has at least doubled in size.
- Flatten the dough and divide into 8 to 12 pieces, depending on the desired size of baps. Form each piece into a ball and dip into a small bowl filled with flour. Place on a well-greased baking sheet, spacing them apart (or with the sides barely touching if you want the baps to rise straight up). Cover loosely with plastic wrap and let rise for another 20 minutes.
- Preheat oven to 400°.
- Uncover the rolls; make a gentle impression in the center of each bap with three fingers. Bake until lightly browned, 15 to 20 minutes. For an extra soft crust, wrap the baked baps in a towel for 10 minutes before serving.
Copyright © Coach's Oats, Inc.
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