The Belfast Bap

Welcome to another step-by-step recipe from  BreadClub20. Why not drop by our main Facebook page by clicking here.... If you like what you see and enjoy the recipe, we hope you join us by 'Liking' and 'Subscribing' 

The Belfast Bap originated in Belfast, Northern Ireland and is a large white crusty bread roll that is traditionally as part of a breakfast sandwich. It is often used to hold an 'Ulster fry' - very much an all-in-one cooked breakfast. 

Weighing in at between 150 - 200 gms, it was invented by Belfast baker, Bernard Hughes (1808 - 1878), Irish industrialist, politician and baker whose bakery was in Divis Street in the Lower Falls Road.

His Belfast bap is remembered in this rhyme:

Barney Hughes' bread

Sticks to your belly like lead.

Not a bit of wonder

You fart like thunder

Barney Hughes' bread.

The flatulence was often caused by the mixture of bean and pea flour - it helped keep the price low. 

Commercial bakers in Northern Ireland keep their own recipes for the Belfast Bap as well-guarded secrets. The internet has a number of recipes, especially from American bakers who are striving to emulate something from 'the old country'. However, these are often poor substitutes. 

This BC20 formula and process for the Belfast Bap is based on traditional Irish bread-making techniques and is a compilation of ingredients and methods used in traditional Irish bread recipes. 

INGREDIENTS

500 gms strong white bread flour

300 gms warm milk

100 gms warm water

7 gms fast-action yeast

10 gms crushed sea salt

10 gms softened butter

10 gms sugar

METHOD

1.  Place all the ingredients into a large bowl and mix well.  Knead until you have a soft and silky dough. The hydration is 80% so it will take a while to develop a soft dough.

2. Place the dough in a lightly-oiled bowl, cover and put in a warm spot until it doubles in volume. 

3. Tip the dough out onto a lightly floured surface, knock back and divide into 150 - 200 gms pieces. 

4. Form each piece into a boule and place on a prepared baking sheet. Flatten the tops slightly and cover. Leave in a warm place until their have doubled in size. 

5. Preheat the oven to 200⁰C.

6. Dust the tops with flour and bake for 15 - 20 minutes until they are browned. Belfast baps are always slightly more brown than usual sandwich baps. 

7. Cool on a rack. 

Read more about Barney Hughes here: https://www.belfastentries.com/people/famous-folk/barney-hughes/

1.