Books by Glenda Young

Wednesday, December 12, 2007

Big floury baps


I've had a moan before about not being able to cook without the help of Sir Nigel of Slater. Yet oddly, I can bake remarkably well. I think this might be because with baking you can't really deviate from the recipe too much, you just follow it and end up with great results. With cooking, you have to jiggle things a bit and I'm no good at that. This means that athough I've never been able to cook a decent roast dinner, I can bake for England and usually do.

Dan Lepard's How To Bake column in the Guardian's Weekend magazine has some interesting recipes and this one for soft white baps gets full marks from me - and usually a rude snigger. Well, baps, it's just one of those words isn't it? Here's some I baked earlier today.

4 comments:

KAZ said...

You are a veritable Kitchen Godess - and you'll get some very strange searches.

Steve said...

Baps elicits the exact same response from me too. It's a glorious well rounded and fun word.

Your baps look lovely by the way...

Flaming Nora said...

They truly are magnificent baps. 9 came out of the oven and there are only 8 left. Well, it's the chef's privilege to eat at least one first. They are going to go down a treat with home made soup tonight for dinner.

CJLines said...

Weirdly, I can cook really well but can't bake worth a darn.

I wouldn't know where to start with your floury baps!

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