New recipes

The BABS

The BABS

Preheat a countertop griddle to medium-high heat.

Cook the bacon evenly on both sides to your desired crispiness.

At the same time, brush butter onto one side of all slices of bread and put them on the grill, butter side down.

Top all bread slices evenly with Swiss cheese. On two slices of bread, spread the bleu cheese crumbles. To help the cheese melt faster, place a pot lid over both slices of bread.

When the bacon appears done, remove it from the grill and cut each piece in half. This will help it sit in the sandwich without spreading out past the crust.

Put the bacon onto the side with the bleu cheese, then place your sliced apples on top of the bacon.

Once the bread appears sufficiently browned, close the sandwich and flip it a few times to melt the cheese into the ingredients.

After a minute or so, remove from the griddle, cut, plate, and enjoy.


Step 1

Combine the milk and water in a liquid measuring jug. Sprinkle the yeast and the sugar into 3.5 ounces of the milk and water mixture in a separate bowl. Leave for 5 minutes, stir to dissolve. Stir in half the remaining milk/water mixture.

Mix the flour and salt together in a large bowl. Make a well in the centre and pour in the yeasted milk and water. Mix in the flour. Stir in the reserved milk and water as needed to form a sticky dough.

Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes.

Put the dough in a clean bowl and cover with a tea towel. Leave to rise until doubled, about an hour.

Knock back and let rest for 10 minutes. Divide into 8 pieces, and shape each piece into a flat oval, (or a round ball if you prefer) about 1/2 inch thick. Place on a floured baking tray. Brush with milk and sift over a fairly heavy dusting of flour.

Leave to rise, uncovered, until doubled in size, about 30 to 35 minutes.

Again sift more flour over each bap. Use your thumb to make an impression in the centre of the baps, about 1/2 inch deep.

Bake in the preheated oven for 12 to 15 minutes until risen and pale golden. Cover with a tea towel and leave on wire rack to cool.


Step 1

Combine the milk and water in a liquid measuring jug. Sprinkle the yeast and the sugar into 3.5 ounces of the milk and water mixture in a separate bowl. Leave for 5 minutes, stir to dissolve. Stir in half the remaining milk/water mixture.

Mix the flour and salt together in a large bowl. Make a well in the centre and pour in the yeasted milk and water. Mix in the flour. Stir in the reserved milk and water as needed to form a sticky dough.

Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes.

Put the dough in a clean bowl and cover with a tea towel. Leave to rise until doubled, about an hour.

Knock back and let rest for 10 minutes. Divide into 8 pieces, and shape each piece into a flat oval, (or a round ball if you prefer) about 1/2 inch thick. Place on a floured baking tray. Brush with milk and sift over a fairly heavy dusting of flour.

Leave to rise, uncovered, until doubled in size, about 30 to 35 minutes.

Again sift more flour over each bap. Use your thumb to make an impression in the centre of the baps, about 1/2 inch deep.

Bake in the preheated oven for 12 to 15 minutes until risen and pale golden. Cover with a tea towel and leave on wire rack to cool.


Step 1

Combine the milk and water in a liquid measuring jug. Sprinkle the yeast and the sugar into 3.5 ounces of the milk and water mixture in a separate bowl. Leave for 5 minutes, stir to dissolve. Stir in half the remaining milk/water mixture.

Mix the flour and salt together in a large bowl. Make a well in the centre and pour in the yeasted milk and water. Mix in the flour. Stir in the reserved milk and water as needed to form a sticky dough.

Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes.

Put the dough in a clean bowl and cover with a tea towel. Leave to rise until doubled, about an hour.

Knock back and let rest for 10 minutes. Divide into 8 pieces, and shape each piece into a flat oval, (or a round ball if you prefer) about 1/2 inch thick. Place on a floured baking tray. Brush with milk and sift over a fairly heavy dusting of flour.

Leave to rise, uncovered, until doubled in size, about 30 to 35 minutes.

Again sift more flour over each bap. Use your thumb to make an impression in the centre of the baps, about 1/2 inch deep.

Bake in the preheated oven for 12 to 15 minutes until risen and pale golden. Cover with a tea towel and leave on wire rack to cool.


Step 1

Combine the milk and water in a liquid measuring jug. Sprinkle the yeast and the sugar into 3.5 ounces of the milk and water mixture in a separate bowl. Leave for 5 minutes, stir to dissolve. Stir in half the remaining milk/water mixture.

Mix the flour and salt together in a large bowl. Make a well in the centre and pour in the yeasted milk and water. Mix in the flour. Stir in the reserved milk and water as needed to form a sticky dough.

Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes.

Put the dough in a clean bowl and cover with a tea towel. Leave to rise until doubled, about an hour.

Knock back and let rest for 10 minutes. Divide into 8 pieces, and shape each piece into a flat oval, (or a round ball if you prefer) about 1/2 inch thick. Place on a floured baking tray. Brush with milk and sift over a fairly heavy dusting of flour.

Leave to rise, uncovered, until doubled in size, about 30 to 35 minutes.

Again sift more flour over each bap. Use your thumb to make an impression in the centre of the baps, about 1/2 inch deep.

Bake in the preheated oven for 12 to 15 minutes until risen and pale golden. Cover with a tea towel and leave on wire rack to cool.


Step 1

Combine the milk and water in a liquid measuring jug. Sprinkle the yeast and the sugar into 3.5 ounces of the milk and water mixture in a separate bowl. Leave for 5 minutes, stir to dissolve. Stir in half the remaining milk/water mixture.

Mix the flour and salt together in a large bowl. Make a well in the centre and pour in the yeasted milk and water. Mix in the flour. Stir in the reserved milk and water as needed to form a sticky dough.

Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes.

Put the dough in a clean bowl and cover with a tea towel. Leave to rise until doubled, about an hour.

Knock back and let rest for 10 minutes. Divide into 8 pieces, and shape each piece into a flat oval, (or a round ball if you prefer) about 1/2 inch thick. Place on a floured baking tray. Brush with milk and sift over a fairly heavy dusting of flour.

Leave to rise, uncovered, until doubled in size, about 30 to 35 minutes.

Again sift more flour over each bap. Use your thumb to make an impression in the centre of the baps, about 1/2 inch deep.

Bake in the preheated oven for 12 to 15 minutes until risen and pale golden. Cover with a tea towel and leave on wire rack to cool.


Step 1

Combine the milk and water in a liquid measuring jug. Sprinkle the yeast and the sugar into 3.5 ounces of the milk and water mixture in a separate bowl. Leave for 5 minutes, stir to dissolve. Stir in half the remaining milk/water mixture.

Mix the flour and salt together in a large bowl. Make a well in the centre and pour in the yeasted milk and water. Mix in the flour. Stir in the reserved milk and water as needed to form a sticky dough.

Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes.

Put the dough in a clean bowl and cover with a tea towel. Leave to rise until doubled, about an hour.

Knock back and let rest for 10 minutes. Divide into 8 pieces, and shape each piece into a flat oval, (or a round ball if you prefer) about 1/2 inch thick. Place on a floured baking tray. Brush with milk and sift over a fairly heavy dusting of flour.

Leave to rise, uncovered, until doubled in size, about 30 to 35 minutes.

Again sift more flour over each bap. Use your thumb to make an impression in the centre of the baps, about 1/2 inch deep.

Bake in the preheated oven for 12 to 15 minutes until risen and pale golden. Cover with a tea towel and leave on wire rack to cool.


Step 1

Combine the milk and water in a liquid measuring jug. Sprinkle the yeast and the sugar into 3.5 ounces of the milk and water mixture in a separate bowl. Leave for 5 minutes, stir to dissolve. Stir in half the remaining milk/water mixture.

Mix the flour and salt together in a large bowl. Make a well in the centre and pour in the yeasted milk and water. Mix in the flour. Stir in the reserved milk and water as needed to form a sticky dough.

Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes.

Put the dough in a clean bowl and cover with a tea towel. Leave to rise until doubled, about an hour.

Knock back and let rest for 10 minutes. Divide into 8 pieces, and shape each piece into a flat oval, (or a round ball if you prefer) about 1/2 inch thick. Place on a floured baking tray. Brush with milk and sift over a fairly heavy dusting of flour.

Leave to rise, uncovered, until doubled in size, about 30 to 35 minutes.

Again sift more flour over each bap. Use your thumb to make an impression in the centre of the baps, about 1/2 inch deep.

Bake in the preheated oven for 12 to 15 minutes until risen and pale golden. Cover with a tea towel and leave on wire rack to cool.


Step 1

Combine the milk and water in a liquid measuring jug. Sprinkle the yeast and the sugar into 3.5 ounces of the milk and water mixture in a separate bowl. Leave for 5 minutes, stir to dissolve. Stir in half the remaining milk/water mixture.

Mix the flour and salt together in a large bowl. Make a well in the centre and pour in the yeasted milk and water. Mix in the flour. Stir in the reserved milk and water as needed to form a sticky dough.

Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes.

Put the dough in a clean bowl and cover with a tea towel. Leave to rise until doubled, about an hour.

Knock back and let rest for 10 minutes. Divide into 8 pieces, and shape each piece into a flat oval, (or a round ball if you prefer) about 1/2 inch thick. Place on a floured baking tray. Brush with milk and sift over a fairly heavy dusting of flour.

Leave to rise, uncovered, until doubled in size, about 30 to 35 minutes.

Again sift more flour over each bap. Use your thumb to make an impression in the centre of the baps, about 1/2 inch deep.

Bake in the preheated oven for 12 to 15 minutes until risen and pale golden. Cover with a tea towel and leave on wire rack to cool.


Step 1

Combine the milk and water in a liquid measuring jug. Sprinkle the yeast and the sugar into 3.5 ounces of the milk and water mixture in a separate bowl. Leave for 5 minutes, stir to dissolve. Stir in half the remaining milk/water mixture.

Mix the flour and salt together in a large bowl. Make a well in the centre and pour in the yeasted milk and water. Mix in the flour. Stir in the reserved milk and water as needed to form a sticky dough.

Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes.

Put the dough in a clean bowl and cover with a tea towel. Leave to rise until doubled, about an hour.

Knock back and let rest for 10 minutes. Divide into 8 pieces, and shape each piece into a flat oval, (or a round ball if you prefer) about 1/2 inch thick. Place on a floured baking tray. Brush with milk and sift over a fairly heavy dusting of flour.

Leave to rise, uncovered, until doubled in size, about 30 to 35 minutes.

Again sift more flour over each bap. Use your thumb to make an impression in the centre of the baps, about 1/2 inch deep.

Bake in the preheated oven for 12 to 15 minutes until risen and pale golden. Cover with a tea towel and leave on wire rack to cool.


Step 1

Combine the milk and water in a liquid measuring jug. Sprinkle the yeast and the sugar into 3.5 ounces of the milk and water mixture in a separate bowl. Leave for 5 minutes, stir to dissolve. Stir in half the remaining milk/water mixture.

Mix the flour and salt together in a large bowl. Make a well in the centre and pour in the yeasted milk and water. Mix in the flour. Stir in the reserved milk and water as needed to form a sticky dough.

Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes.

Put the dough in a clean bowl and cover with a tea towel. Leave to rise until doubled, about an hour.

Knock back and let rest for 10 minutes. Divide into 8 pieces, and shape each piece into a flat oval, (or a round ball if you prefer) about 1/2 inch thick. Place on a floured baking tray. Brush with milk and sift over a fairly heavy dusting of flour.

Leave to rise, uncovered, until doubled in size, about 30 to 35 minutes.

Again sift more flour over each bap. Use your thumb to make an impression in the centre of the baps, about 1/2 inch deep.

Bake in the preheated oven for 12 to 15 minutes until risen and pale golden. Cover with a tea towel and leave on wire rack to cool.


Watch the video: E BULL JET BABS. EBJ. THUG LIFE (September 2021).