| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Bread/rolls, Scotland, Update |
1 |
Servings |
INGREDIENTS
| 3 |
c |
(about) bread flour |
| 2 |
tb |
Sugar |
| 1 |
|
Package fast-rising dry yeast |
| 1/2 |
ts |
Salt |
| 3/4 |
c |
Milk |
| 1/2 |
c |
(1 stick) unsalted butter |
| 2 1/2 |
c |
Golden raisins |
| 1 |
|
Egg yolk beaten with 1 tablespoon water (glaze) |
INSTRUCTIONS
Mix 2 1/2 cups flour, sugar, yeast and salt in large bowl. Bring milk and
butter to simmer in medium saucepan, stirring until butter melts. Cool to
125 degrees to 130 degrees. Stir into dry ingredients. Mix in enough
remaining flour to form soft dough. Turn out onto floured surface and knead
until smooth and elastic, about 5 minutes. Lightly oil large bowl. Add
dough, turning to coat. Cover and let rise in warm draft-free area until
doubled in volume, about 1 1/2 hours. Lightly grease baking sheet. Punch
down dough. Knead in raisins. Shape dough into 7-inch-diameter round. Place
on prepared sheet. Cover with towel and let rise in warm area until almost
doubled in volume, about 40 minutes. Preheat oven to 375 degrees. Brush
bread with egg glaze. Bake until bread is golden and sounds hollow when
tapped on bottom, about 45 minutes. Transfer to rack and cool. (Can be made
1 day ahead. Wrap tightly; store at room temperature.)Subj: Potato Baps
SELKIRK BANNOCK
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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