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!
- 500 g strong white wheat flour
- 360 ml full-fat milk, 40 ml warmed to 38ºC
- 30 g white wheat flour for handling and dusting
- 20 g bread improver
- 20 g yeast
- 15 g butter
- 15 ml full-fat milk, for glazing
- 10 g salt
Sieve flour, bread improver and salt into a large bowl, add 320 ml of milk, autolyse for 30 minutes.
Dissolve yeast in two tablespoons and two teaspoons of warmed milk.
Add butter and yeast mixture to the autolysed dough.
This will produce a dough that is very sticky. If not using the hook it will require 20 minutes of folding and stretching. Persevere and use a scraper to remove pieces of dough from the work surface and from the hands.
Knead until smooth.
Leave for two hours to rise.
Cut into 8 equal pieces.
With floured hands shape into flat rounds and place on two warmed baking trays dusted with flour.
Leave to rise for 60 minutes.
Preheat oven to 220°C. Place a tray of hot water in the bottom of the oven.
Bake for 15 minutes.
Place on a wire rack, brush bread surfaces with milk.
When the milk has dried, dust surface of each bread with flour.