"The Essential Baking Cookbook" news and stories

I'm quite happy to have some Scottish ancestry. It's led me to the dry and delicious world of scones, the simplicity of shortbread, the warm and satisfying bite of Scotch, and the utter tastiness of haggis. Now, it's led me to warm and tasty baps.

Scottish baps are simply bread rolls made with yeast. They must be kneaded and allowed to rise a few times before being flattened, left to raise again, and then pinched to keep them from rounding out while baking. They only need to be baked for 20-30 minutes, and they're the perfect sort of bread for beginner bakers. The recipe is incredibly easy, it familiarizes you with kneading and rising, and it is hard to mess up. The flavor of a bap is simple, yet rewarding. It tastes much like a freshly made biscuit while having the texture of a well-worked piece of bread. The outside is wonderfully crisp while the inside is soft, airy, and just waiting for a slab of butter.

There's really no limit to the foods that can be slid inside a bap, and Wise Geek notes that regional favorites include bacon batties (bacon, butter, and a brown sauce), baps served alongside Lincolnshire sausages, and fritter rolls that pile potato fritters inside.

Bap recipe after the jump.

For years, the only recipes I used for baking were ones handed down to me, or random searches I made on the Internet. I could never find a good, decently priced book full of diverse recipes, pictures, and tips. And then, one Christmas, a friend gave me The Essential Baking Cookbook.

In the book's 300 pages, you'll find a brief rundown on the history of baking, a glossary of terms, a gallery of basic utensils, recipes, and troubleshooting. The book is broken down into a diverse selection of baked goods -- Teatime, Cakes, Biscuits, Slices, Sweet pies and pastries, Savoury pies and pastries, Bread, and Celebration cakes. The diverse selection of recipes is great, but what's especially handy are the pictures. Every recipe comes with at least one image of the finished product, and there's a selection of pictures for each section that show what potential problems will look like.

The only challenge of this book is the selection of ingredients. The book comes from Murdoch Books in Australia, so you'll find a few ingredients that aren't normal for North American baking, like caster sugar and using self-raising flour rather than always adding baking powder and baking soda.

Still, there are a number of excellent recipes in the book that are sure to make your tastebuds happy. Some of the recipes that have gone over best for my guests were the Sour Cream Coffee Cake, Tollhouse Cookies, and Cheese Scones. If only it were healthy to eat these goodies every day.