450 g/1 lb. plain flour
 1 level tsp. salt
 50 g/2 oz. butter
 15 g/1/2 oz. fresh yeast
 150 ml/1/4 pt. lukewarm water
 150 ml/1/4 pt. lukewarm milk
    Sift flour and salt into bowl.  Rub in butter.  Mix yeast to
 smooth and creamy liquid with a little of the warm water.  Blend in
 rest of water and milk.  Add all at once to dry ingredients.  Mix to
 firm dough, adding a little extra flour, if necessary, until dough
 leaves sides of bowl clean.  Turn out onto lightly floured board.
 Knead 10 minutes (or until smooth and elastic).  Cover and leave to
 rise until dough doubles in size.  Turn out onto floured board.
 Knead lightly and shape into ball.  Roll out to 2 cm/1/4 inch thick
 round, transfer to lightly buttered and floured baking tray and
 dredge with plain flour.  Cover and leave to rise until double in
 size.  Lightly dent top of Bap in 3 places with fingers (to prevent
 blistering).  Bake just about center of moderately hot oven (200
 C/400 F or Gas No. 6) for 20 to 25 minutes.  Cool on wire rack.