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Sundried Tomato Soda Bread Baps

We think this has to be one of the more amusing British food terms, and yet a ‘bap’ is nothing more than a bread roll. In this case, a mighty tasty bread roll, but a bread roll all the same. Delicious warm and buttered to serve alongside a pasta dish (like this one, perhaps) or a main-course soup, these rolls are also sturdy enough to stand in as a sandwich base, and delectable topped with Cheese and Chive Spread — this is a multipurpose bap, no doubt about it! You should know that the recipe as published called out equal amounts of all-purpose and ‘seed and grain bread’ flour (9 oz. of each) — but since the latter is not readily available here, we’ve played around and arrived at the quantities of all-purpose and whole wheat flours as laid out below.

Whilst sundried tomatoes packed in oil are a perfectly suitable, pull-off-the-shelf ingredient in this recipe, we also like to make these baps with oven-roasted tomatoes. These can also be found ready-to-go at the market, but we like to make our own. It’s easy, and the result is so much more spectacular than the effort required — so satisfying! Whichever way you go, the tomatoes are a nice change-of-pace addition to these simple quick-bread rolls.

Sundried Tomato Soda Bread Baps

3¼ cups all-purpose flour
1 cup whole wheat flour
1¼ cups rolled oats
1 tsp. baking soda
1 tsp. salt
1 tsp. dried thyme
2 tbs. cold butter, cut into bits
3 oz. sundried tomatoes, roughly chopped
16 fl. oz. buttermilk (2 cups)

Heat the oven to 400°F. Line two baking sheets with parchment.

Mix the flours, oats, baking soda, salt, and thyme in a bowl. Rub in the butter with your fingers. Add the tomatoes, pour in the buttermilk and mix quickly with the blade of a knife to make a wet dough.

Tip onto a floured work surface, then cut evenly into 8 and, with floured hands, shape to make rounds. Handle the dough as little as possible to make sure the texture stays light. Arrange, spaced apart, on the baking sheets and mark a cross in the tops with a floured knife.

Bake for 18-20 minutes until the bases of the baps are pale golden and sound hollow when tapped. Serve warm, or cover with a tea towel and leave to cool.

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