Great soft white bread baps or rolls.

Ingredients

60g of vaqueiro or other vegetable shortening, softened and cut into pieces

500 ml warm / hot water (not too hot that you cannot put your fingers in)

750g strong white bread flour, 65 plus extra for dusting

11g fast-action dried yeast (1 sachet)

14g salt

60g caster sugar

Equipment

You will need:

A Large bowl

Mixer with dough hooks

2 large baking sheets

Method

Step 1

Put the pieces of vaqueiro into the warm water so that it melts or becomes very soft.

Step 2
Tip the flour into a large bowl and add the yeast, salt and sugar. Mix the dry ingredients a little. Then add the vaqueiro and water mixture.

Step 3

Using the dough hooks attached to an electric mixer, knead the dough for 5 to 6 minutes until it is silky and smooth. Cover with a teacloth and leave to rise in the kitchen for 1 and a half or 2 hours. Until doubled in size.

Step 4

Using the clean dough hooks mix the dough for 2 – 3 seconds then using a spatula to clean the bowl, tip the dough onto a large well-floured board. Cut the dough into 16 equal pieces. Shape each piece into a loose ball. Make the balls as tall as possible.

Step 5

Flour the two baking sheets and then put the rolls on to the sheets and lightly flour the rolls. Cover each sheet of baps with tea towel and leave to rise for 1 and a half or 2 hours.

Step 6

Pre heat the oven to 220ºC and bake the baps for 15 to 20 minutes until risen and heavily brown. Remove from the oven and cool on wire racks.

Based on a recipe at:

Paul Hollywood’s Floury Baps & Veggie Burgers recipe – The Great British Bake Off