| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Scottish |
Scottish |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Flour; (7 cups) |
| 1 |
oz |
Yeast; (3 tbsps) |
| 1/2 |
ts |
Sugar for yeast |
| 4 |
oz |
Butter |
| 3 5/8 |
oz |
Lard |
| 1/2 |
pt |
Warmed; (tepid) milk |
| 7 1/8 |
oz |
Sugar |
| 1 |
lb |
Sultanas or seedless raisins |
| 6 |
oz |
Chopped candied orange peel; (optional) |
|
|
A little milk and sugar for glazing |
INSTRUCTIONS
Melt butter and lard until soft but not oily.
Add milk warmed to blood heat.
Mix yeast with 1/2 tsp sugar, add to milk/butter mixture.
Sift flour into bowl, make a well in centre, pour in liquid.
Sprinkle flour from bowl sides over top to make a batter.
Cover with cloth, leave in warm place for about 1 hour or until doubled in
size.
Knead well, add fruit and rest of sugar, both slightly warmed.
Knead again for about 5 minutes, then shape into round flattish shape.
If baking in a tin, put into a buttered tin, filling to about half-way up.
Cover, set again in warm place for about 3/4 hour.
Bake in oven, 350°F () for 1 to 1-1/2 hours.
Half an hour before done, take loaf from oven.
Brush top with a little warm milk with 1 tbsp sugar dissolved in it.
Return to oven, cook until golden.
Test with skewer in middle before removing from heat.
Bannock bottom will sound hollow if tapped when properly cooked.
Makes 1 loaf about 9 inches across.
Converted by MC_Buster.
NOTES : Selkirk Bannock is a flat, round, yeasted fruit loaf, first made in
1859 by Robbie Douglas in his bakery in Selkirk Market Place in the heart
of the Border country. When Queen Victoria visited Sir Walter Scott's
granddaughter at Abbotsford in 1867 and was offered an elegant repast, a
slice of Selkirk Bannock was all she would eat. Originally made only with
the finest sultanas imported from Turkey, nowadays a little candied orange
peel is also sometimes added.
Converted by MM_Buster v2.0l.
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