Place salt at bottom of mixing bowl, put flour then butter, yeast and sugar ontop. Add 3/4 of water. Mix with dough hook on medium or by hand and slowly add remainder of water. Mix for 6 -7 mins until dough is smooth and glossy. Place in lightly oiled bowl and cover, leave to prove until doubled in volume. Turn dough out onto floured surface and cut into 12. Shape into dough balls and then lightly roll into thick rounds, half bap size. Place 6 rounds to a baking tray leaving plenty of space for rise. Place trays into proving bag for 55mins or until doubled in size. Set oven to gas 7. Remove baps from proving bag. Sprinkle baps lightly with flour and bake in middle of pre-heated oven for 9-11 minutes, turn tray halfway through baking for even colouring. Cool then enjoy!
Deliciously soft, fluffy, savoury buns, which when broken open, reveals a sage and onion filling dispersed through the bun. Spread on some good quality salted butter and you are done. Excellent for picnics, accompanying soup or just as a snack by itself. They freeze very well and I tend to bake 3 batches in one go every few weeks as they are a perfect after school snack and a great way to utilise my very prolific sage plant!
A soft yeast bread wrapped around a poppy seed filling
Add a recipe & get 5% off
We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
Once new additions can be welcomed, if you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.