Selkirk bannocks

Yield: 8 servings

Measure Ingredient
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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