Belfast Bap

Name: Belfast Bap
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Northern Irish
Ingredients: 500 g strong white bread flour; 7 g fast-action dried yeast; 5 g caster sugar; 8 g Fine sea salt; 320 ml lukewarm water; 25 g Unsalted butter; 30 g Plain flour; 5 ml Vegetable oil

A classic Belfast bread roll featuring a dark, flour-dusted crust and an exceptionally soft, pillowy white interior.

🇬🇧United Kingdom· Belfast

Prep: 25 min
Cook: 20 min
Total: 45 min
Servings: 4
Difficulty: Medium
Calories: 340 kcal

Ingredients

0 of 8 gathered

Servings

500 g strong white bread flour — plus extra for kneading
7 g fast-action dried yeast — one sachet
5 g caster sugar — approx. 1 tsp
8 g Fine sea salt — approx. 1.5 tsp
320 ml lukewarm water — about 38C
25 g Unsalted butter — softened at room temperature
30 g Plain flour — for heavy top dusting
5 ml Vegetable oil — for greasing bowl

Equipment

•Large mixing bowl
•Baking tray
•Baking parchment
•Wire cooling rack
•Dough scraper

Nutrition

Per serving, approximate

Calories: 340 kcal
fat: 6 g
carbs: 62 g
fibre: 3 g
protein: 11 g
calories: 340 kcal

Instructions

1
Mix the strong white bread flour, yeast, sugar, and salt in a large mixing bowl.
2
Rub the softened butter into the dry mixture using your fingertips until evenly distributed.
3
Pour in the lukewarm water and mix until a soft dough comes together.
4
Turn onto a lightly floured worktop and knead for ten minutes until smooth and elastic.
5
Place into a greased bowl, cover with a damp cloth, and prove for one hour until doubled.
6
Knock back the dough gently and divide into four equal portions using a dough scraper.
7
Shape each portion into a smooth, tight round ball on the worktop.
8
Place the balls well apart onto a baking tray lined with baking parchment.
9
Flatten each round slightly with your palm into a broad disc about twelve centimetres wide.
10
Dust the tops generously with plain flour and leave to rise uncovered for thirty minutes.
11
Preheat the oven to 220C (200C fan).
12
Bake for eighteen to twenty minutes until deeply browned on top and hollow when tapped underneath.
13
Transfer the baps to a wire cooling rack to cool completely before slicing.

Chef's tips

Belfast baps are famous for their dark, well-fired top crust contrasting with an ultra-soft white crumb. Dust the tops liberally with plain flour before the second prove to achieve the traditional floury look. For a classic dark bakery finish, bake near the top of the oven.

Ingredient substitutions

unsalted butter → vegetable shortening or dairy-free baking block
fast-action dried yeast → 15 g fresh yeast dissolved in the lukewarm water

Storage

Store cooled baps in a clean paper bag or bread bin at room temperature for up to two days.

Reheating

Warm whole baps in an oven preheated to 180C (160C fan) for five minutes to refresh the crust.

Common mistakes to avoid

•Underbaking the baps, which results in a pale top rather than the signature dark crust.
•Skimping on the flour dusting before baking, which loses the traditional floury surface.
•Slicing the baps while still hot, which squashes the delicate crumb and makes it gummy.

Serving suggestions

Slice horizontally and fill with grilled back bacon, pork sausages, and a fried egg.Butter generously and serve alongside a hot bowl of traditional vegetable broth or beef stew.Fill with sliced cooked ham and mature white cheddar cheese for a traditional lunchtime sandwich.