Entree: United Kingdom – Northern Ireland – Belfast Bap (Large soft bread roll used for hearty filled sandwiches, often served with fried bacon, sausages, egg, and condiments)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 22 min

Additional 1 hr 45 min

Total 2 hrs 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- Dough:
- 4 cups (500 g) bread flour
- 2 tsp (7 g) instant dry yeast
- 2 tbsp (25 g) granulated sugar
- 1 1/4 tsp (8 g) salt
- 1 cup (240 ml) whole milk, lukewarm
- 1/2 cup (120 ml) lukewarm water
- 3 tbsp (45 g) unsalted butter, softened
- 1 large (about 1 3/4 oz (50 g)) egg, beaten for dough
- 1 large (about 1 3/4 oz (50 g)) egg beaten with 1 tbsp (15 ml) water for egg wash

- For cooking/serving (traditional fillings):
- 12 slices (rashers) bacon, approx. 12 oz (340 g)
- 6 pork sausages, approx. 1 lb (454 g)
- 6 large eggs, approx. 12 oz (340 g)
- Butter or spread as desired
- Ketchup or brown sauce for serving (no measurement required)

Show original ingredient measurements

- Dough:
- 4 cups (500 g) bread flour
- 2 tsp (7 g) instant dry yeast
- 2 tbsp (25 g) granulated sugar
- 1 1/4 tsp (8 g) salt
- 1 cup (240 ml) whole milk, lukewarm
- 1/2 cup (120 ml) lukewarm water
- 3 tbsp (45 g) unsalted butter, softened
- 1 large (about 50 g) egg, beaten for dough
- 1 large (about 50 g) egg beaten with 1 tbsp (15 ml) water for egg wash

- For cooking/serving (traditional fillings):
- 12 slices (rashers) bacon, approx. 12 oz (340 g)
- 6 pork sausages, approx. 1 lb (454 g)
- 6 large eggs, approx. 12 oz (340 g)
- Butter or spread as desired
- Ketchup or brown sauce for serving (no measurement required)

Instructions

1. In a mixing bowl combine flour, yeast, sugar, and salt. Mix milk, water, softened butter, and beaten egg; add to dry ingredients and stir until a rough dough forms.
2. Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic, or knead in a stand mixer with dough hook for 6–8 minutes. Place in an oiled bowl, cover, and let rise until doubled, about 1–1.5 hours.
3. Punch down dough and divide into 6 equal portions. Shape each into a large rounded roll (bap), about 4–5 inches (10–12 cm) wide. Place on a baking sheet lined with parchment, leaving space to expand. Cover and proof 45–60 minutes until puffy.
4. Preheat oven to 375°F (190°C). Brush tops with egg wash. Bake 18–22 minutes until golden and hollow-sounding when tapped. Cool on a rack.
5. While baps bake, fry bacon and sausages in a skillet until cooked through and crisp as desired. In a separate pan, fry eggs to preference.
6. Split each bap and butter lightly. Assemble with bacon or sausages and a fried egg; add ketchup or brown sauce to taste. Serve warm.