|50 grams||Polyunsaturated margarine; (2oz)|
|150 millilitres||Skimmed milk; (1/4 pint)|
|2 teaspoons||Dried yeast|
|50 grams||Soft brown sugar; (2oz)|
|250 grams||Plain flour; (8oz)|
|125 grams||Sultanas; (4oz)|
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.
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