Barm Cakes (basic White Baps) Recipe at MyDish

Barm Cakes (basic White Baps)

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Method

  • Blend the yeast with the warmed liquid until smooth, sift the flour into a large bowl, this aerates it and make the bread dough lighter, add the salt and rub in the cut up lard.
  • When the yeast starts to bubble, stir the liquid in, and work the dough until it's firm, adding a little extra flour if it’s still a bit sticky.
  • Either knead the dough for about 5 minutes, in the bowl, or on a lightly floured surface if you prefer, we like to use a floured work surface.
  • Return the dough to the bowl, if kneading on a floured surface either way, cover the bowl with a damp tea towel of oiled cling film and leave the dough to rise at room temperature for about 1½ hours, or until it springs back when pressed.
  • Divide the risen dough between 8 balls and roll out into flat rolls, ½ inch to ¾ inch thick, place the baps on to a well floured baking tray, and dredge the tops with a little more flour and loosely cover with a damp tea towel or lightly oiled cling film. Leave to rise (prove) at room temperature until doubled in size, about 45 minutes.
  • Heat the oven to 200°C/400°F/Gas 6, and put a baking tray of boiling water in the bottom, this will produce a little steam, and help keep the baps soft, bake the baps in the centre of the oven for 25 minutes.
  • Cool on a rack.
  • Serve and Enjoy!

    • Tips

    • Barm Cakes, a bread roll, or bap, made from white or wholemeal flour, they are soft and pliable, and ‘Barm’ is an old Lancashire word for the froth on the liquid that contains yeast.
      These are the type of soft white rolls generally served with bacon, ham, and cheese, but are much better when made at home and free of unknown chemicals. There is very little, hands-on work, as most of the time is just to allow the baps to rise.

    Comments Add your comment

    • Best with fresh yeast - can be hard to get but if you go to a bakery counter in the big supermarkets with in house bakery (eg.. Sainsbury) you can buy some. Don't use the packets of fast yeast. Use the tins of yeast (allinson dried active) at 15ml/1 Tbs per pound - almost as good as fresh.

      by droscar on Sat Apr 2 2011   reply to this comment

    Ingredients

    • YOU WILL NEED,
    • 2 pounds strong plain white flour. (plus a little extra for dredging)
    • 4 ounces . lard. cut into pieces. we use white flora sometimes
    • 1 ounce fresh yeast or 15 grams of dried (then follow the instructions on the packet)
    • 1 pint milk and water mixed. heated to blood temperature
    • 2 level teaspoons salt

    By Views 4268  Added Tue Feb 2 2010


    Who hasn’t heard of the famous Lancashire Barm Cake, you know the ones that they are always having on Coronation Street, these are a real childhood memory!

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