That B*tch Bakes … Baps!

Little Buns of Heaven for Summer BBQ weekends and more

Welcome back to “That B*tch Bakes,” in which I share with you recipes, witty asides, and my baking adventures.

I live in a top-floor apartment with a postage-stamp-sized balcony, so I can’t even use a Green Egg to barbecue. Whoa, Secretariat — that doesn’t mean I forgo barbecue Magik! Last week, I made a killer pulled pork and BBQ sauce (recipe fodder for 2 future posts) that just begged for the right bread for Pulled Pork Sammiches.

Voilá! I give you … Baps(?)

Le Baps (as ze French would say …)

Uh, isn’t that British, Bethany?

Mebbe. Mebbe not.

See, I despise mushy, white, processed, store-bought bread, which is what store-bought hamburger buns are made of. My pulled pork deserves something sweeter, not-as-cloying, that won’t dissolve into aggregate mush at a dash of sauce and pork juice.

Bingo! B*tch-Bakes Baps! Magikally easy to make, you’ll pride yourself on being pretty near nigh a professional baker when you toss out a dozen of these like Lowe’s flosses refrigerators from its teeth at inventory time.

Baps (Buns, Barms, Whatevah)

(I bake by mass/weight. Use this handy site to make mass-to-volume conversions. If you can…