Selkirk bannock

1 loaf

Ingredients

Quantity Ingredient
8 ounces Flour
½ teaspoon Salt
1½ ounce Butter
1½ ounce Granulated sugar
¼ pint Milk; warm
½ ounce Fresh yeast
8 ounces Sultanas
1 Egg; beaten to glaze

Directions

Butter a 1 Ib. 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 leave 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 350øF or Mark 4 until golden in colour. Turn out to a wire rack to cool. Serve sliced thinly and buttered.

** Scottish Tea-Time Recipes -- Johanna Mathie ** ** ISBN = 1 898435 18 9 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 07-13-95

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