Breakfast breads come in all shapes and sizes, long like baguettes, short like buns, round like rolls, flat like baps. Every region has its colloquial name for this bread, but generally its purpose is the same.
It acts as a container for a hearty breakfast.
The breakfast bap is claimed by the Scots, but they are not alone.
In the south-east of England, railway station buffets and cafes offer a selection of grilled bacon and sausages in large round flat breads called huffa to hurried travellers and early workers.
One such cafe sits to the back of the London platform at Manningtree station in Essex, a stone’s throw from the county border with Suffolk. Here they serve a soft flat bread called a huffa, which the customer orders with a choice of breakfast foods, to eat in or take away.
This is the huffa, one of its kind!
450 g strong white flour, warmed 280 ml milk, warmed 25 g yeast 15 ml milk, for glazing 15 g salt
Sieve flour and salt into a large bowl, dry whisk and put in a warm place for a couple of hours.
Heat milk to 38°C.
Dissolve yeast in two tablespoons of the milk.
Pour remaining milk and yeast liquid into the flour, form into a ball of dough, fold out onto a floured surface, knead for 15 minutes.
Leave for an hour, degas, leave for another hour, cut into 12 equal pieces, shape into flat rounds and place on two warmed baking trays dusted with flour. Leave to rise for 30 minutes.
Desired dough temperature 25°C.
Preheat oven to 220°C.
Bake for 20 minutes.
Place on a wire rack, brush surface with milk. When the milk has dried on the surface, dust lightly with a sprinkling of flour.
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