Selkirk Bannock(scottish) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
8 ounce: Flour,
1/2 tsp: Salt,
1 1/2 ounce: Butter,
1 1/2 ounce: Granulated sugar,
1/4 pint: Warm milk,
1/4 ounce: Fresh yeast,
8 ounce: Sultanas,
1: Beaten egg to glaze,
Directions:
Butter a llb. loaf tin. Dissolve the sugar in the milk and stir in the
yeast until thoroughly mixed. Leave in a warm place for 15 minutes.
Meanwhile sift the flour and salt into a bowl. add the butter and rub
in. Make a well in the centre and pour in the yeast mixture. Mix
together vigorously until it forms a soft dough. Turn on to a floured
surface. Knead gently and shape into a ball. Transfer to a greased
bowl, cover and ieave to rise in a warm place for 30 minutes. Then
work in the sultanas with the hands so they are evenly distributed.
Re-form the dough ball and leave to rise for 30 minutes. Finally
transfer to the tin; leave to rise for 45 minutes. Brush with beaten
egg. Bake for 20 minutes in a pre-heated oven at 350F or Mark 4 until
golden in colour. Turn on to a wire rack to cool. Serve sliced thinly
and buttered.
>From the booklet Scottish Teatime Recipes Typed By Ray Watson
Source from luhu.jp
yeast until thoroughly mixed. Leave in a warm place for 15 minutes.
Meanwhile sift the flour and salt into a bowl. add the butter and rub
in. Make a well in the centre and pour in the yeast mixture. Mix
together vigorously until it forms a soft dough. Turn on to a floured
surface. Knead gently and shape into a ball. Transfer to a greased
bowl, cover and ieave to rise in a warm place for 30 minutes. Then
work in the sultanas with the hands so they are evenly distributed.
Re-form the dough ball and leave to rise for 30 minutes. Finally
transfer to the tin; leave to rise for 45 minutes. Brush with beaten
egg. Bake for 20 minutes in a pre-heated oven at 350F or Mark 4 until
golden in colour. Turn on to a wire rack to cool. Serve sliced thinly
and buttered.
>From the booklet Scottish Teatime Recipes Typed By Ray Watson
Source from luhu.jp