| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Sainsbury4, Sainsbury’s |
8 |
servings |
INGREDIENTS
| 50 |
g |
Polyunsaturated margarine; (2oz) |
| 150 |
ml |
Skimmed milk; (1/4 pint) |
| 2 |
ts |
Dried yeast |
| 50 |
g |
Soft brown sugar; (2oz) |
| 250 |
g |
Plain flour; (8oz) |
| 125 |
g |
Sultanas; (4oz) |
INSTRUCTIONS
1. Warm the margarine and milk to body heat in a small pan, and pour onto
the yeast in a small bowl.
2. Stir in 1 teaspoon of the sugar, and leave in a warm place until frothy,
about 10 minutes.
3. Sieve the flour into a warmed bowl and stir in the remaining sugar and
sultanas.
4. Add the liquid and knead the dough for 5 minutes.
5. Leave to rise, covered with a damp cloth or polythene, in a warm place
until doubled in size, about 1 hour.
6. Knead the dough again and divide it into two.
7. Shape each piece into a circle and put on an oiled baking tray.
8. Leave them to rise again in a warm place, for about 20 minutes.
9. Preheat the oven to the higher temperature.
10. Bake for 15 minutes, then reduce the heat to the lower setting for a
further 15-20 minutes.
11. Test by tapping the base, which should sound hollow.
12. Cool the bannocks on a wire tray.
Converted by MC_Buster.
NOTES : The Scots are excellent at baking. The recipe and method below is
fairly traditional.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Many folks want to serve God, but only as advisers”