I just finished a reading novel that is set in the Scottish Highlands. Even though it is a murder mystery, there is a sizable subplot about the authentic baps made by a Polish baker.
Some Internet recipes for baps aim for a soft crust; others produce a hard crust. Some are round balls; others are flattened oblongs with a dimple in the center. They all agree that the dough has nae eggs and the crust is floury.
What constitutes a true Scottish bap? Are they really the best sandwich rolls since sliced bap?
Source: Fresh Loaf