Belfast Baps
Big, soft bread rolls with a floury, dark-baked top: the Belfast bap is made for a fried egg and bacon. A simple white dough, baked hot.
AI assistance: the introduction, ingredient list, method, tips and FAQ on this page were drafted with an AI writing tool, working from long-established traditional methods. Named editor who reviewed it: owner to supply How we work
- Prep
- 25 min
- Cook
- 18 min to 22 min
- Total
- 2 hr 32 min to 2 hr 36 min
- Makes
- 6 large baps
- Difficulty
- Easy
- Course
- Bread
- Cuisine
- Northern Irish
The total includes about 1¾ hours rising and proving.
A Belfast bap is a large, soft white roll with a crusty, deeply browned top and a floury base. In Northern Ireland it is the roll for a breakfast bap of bacon, sausage or egg, or a slice from an Ulster fry.
The dark top comes from a hot oven and a generous dusting of flour. Do not be tempted to take them out pale.
Ingredients
Cups use the King Arthur Baking ingredient weight chart. Weighing is more accurate.
- 500 g strong white bread flour (US: bread flour), plus extra for dusting
- 7 g fast-action dried yeast, 1 sachet
- 1 tsp salt
- 1 tsp sugar
- 25 g butter, soft
- 325 ml lukewarm water
Equipment
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- Baking trayHow to chooseShop on Amazon(affiliate link, opens in a new tab)
- Large mixing bowlHow to chooseShop on Amazon(affiliate link, opens in a new tab)
- Digital kitchen scalesHow to chooseShop on Amazon(affiliate link, opens in a new tab)
Method
- 1
Mix the flour, yeast, salt and sugar in a large mixing bowl. Rub in the butter, then add the lukewarm water and mix to a soft, slightly sticky dough.
- 2
Knead on a lightly floured surface for 10 minutes, until smooth and elastic. Return to the bowl, cover and leave somewhere warm for about 1 hour, until doubled in size.
- 3
Knock the dough back and divide it into 6 equal pieces. Shape each into a ball, then flatten into a round about 2 cm thick.
- 4
Put the rounds on a floured baking tray, spaced well apart, and dust the tops generously with flour. Cover loosely and leave for 30–45 minutes, until puffy. Heat the oven to 220°C / 200°C fan / gas 7 / 425°F.
- 5
Bake for 18–22 minutes, until the tops are a deep, dark golden brown and the bases sound hollow when tapped. Cool on a rack.
Tips
For a softer crust, cover the baps with a clean tea towel as they cool. Weigh the dough pieces on digital scales for even baps. Fill with bacon and egg, or serve with soda farls and potato bread as part of an Ulster fry.
Storage and leftovers
Best on the day. Keep in a bread bin or bag for up to 2 days, or freeze once cool.
If it goes wrong
| Problem | Likely cause | Fix |
|---|---|---|
| Pale tops | Oven not hot enough or taken out too early | Make sure the oven is fully heated and bake until deep golden brown |
| Flat, spreading baps | Over-proved or dough too wet | Bake as soon as they look puffy, and add a little more flour if the dough is very sticky |
| Dense crumb | Not kneaded or risen enough | Knead the full 10 minutes and let the dough double before shaping |
Frequently asked questions
What makes a Belfast bap different from other rolls?
Its size and its top: a Belfast bap is large and flat, with a dark, crusty, floury top and a soft inside.
Can I freeze baps?
Yes. Freeze them once cool, in a bag, and defrost at room temperature or warm through in the oven.
Can I make the dough the night before?
Yes. After kneading, cover and leave it in the fridge overnight, then shape and prove at room temperature in the morning. It will take longer to prove.
Guides for this recipe
Some of these guides contain shop links, which are affiliate links (disclosure).
How-to
Essential Equipment for British Baking
Buying guide
Mixing Bowls: Glass, Steel or Ceramic?
Buying guide
Kitchen Scales for Baking: What to Look For
Buying guide
Baking Trays and Bun Tins: What You Need
Kitchen design
How Much Food for Christmas Dinner? Quantities Per Person
Kitchen design
How Many Calories Are in an Afternoon Tea?
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Card photos: Small cakes cooling on a wire rack, James Petts from London, England via Wikimedia Commons, CC BY-SA 2.0, cropped; Stacked cream-coloured ceramic mixing bowls, RLiverpool2021 via Wikimedia Commons, CC BY-SA 4.0, cropped; A traditional mechanical kitchen scale, Berthold Werner via Wikimedia Commons, CC BY-SA 3.0, cropped; Mince pies baked in a bun tray, Jeremy Keith via Wikimedia Commons, CC BY 2.0, cropped; A long table laid for Christmas dinner with crackers, glasses and starters, Ruth Hartnup from Vancouver, Canada via Wikimedia Commons, CC BY 2.0, cropped; A three-tiered afternoon tea stand with sandwiches, a croissant, pastries and fruit, Funknendai via Wikimedia Commons, CC0; A slice of apple pie served with custard, Acabashi via Wikimedia Commons, CC BY-SA 4.0, cropped; Champ: mashed potato with chopped spring onions, in a pan, Glane23 via Wikimedia Commons, CC BY-SA 3.0, cropped; A slice of rocky road topped with pink and white marshmallows on a plate, Andy Li via Wikimedia Commons, CC0. All credits: image credits.