|1½ ounce||Granulated sugar|
|¼ pint||Warm milk|
|¼ ounce||Fresh yeast|
|1||Beaten egg to glaze|
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
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