Show us your Baps

A semolina bread from a recipe I was given in Sardinia. Hasn’t come out quite as I wanted, my plaiting needs improvement for a start

But first go and that

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First attempt at Japanese milk bread - just out of the oven. Bit of a faff to make but it smells amazing.

Anyway, here’s the recipe for anyone interested

FWIW I reckon it would make nice soft rolls.

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My mother used a very similar recipe for just this. She used vegetable shortening instead of butter, but otherwise the same.
Memories :face_holding_back_tears:

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Softer than a 90th minute Man City penalty

Only criticism is too much sugar, I’ll remedy that next time.

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Might have to try that for a change.

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I’m going to cut down the sugar content massively. I may even try it with none at all.

Otherwise it’s definitely worth a try.

Let them eat brioche

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It does remind me of that a little.

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A mixture of lukewarm milk and water to give 70% hydration and the addition of some olive oil.

Very tasty.

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