There are many versions of bannock but this selkirk bannock was first introduced in Selkirk market place on 1859. It is a famous Scottish fruit loaf loaded with sultana and mixed peel.
The dough is heavy and won't rise much. The baked texture is more like a yeast cake than a bread and it is best served with your coffee/tea. Since it is easily browned, do watch out after 20 minutes of baking .
Adapted from here
250g all purpose flour
30g mixed peel
1 1/2 tsp rapid rise yeast
1/2 TB milk for glaze
1/2 TB sugar for glaze
1/4 tsp salt
Warm butter and milk in a pan using low heat or microwave on high until just lukewarm..
In a mixing bowl, combine flour. sugar, salt and yeast. Pour in milk mixture, forms into a soft dough.
Knead until smooth for 5 minutes, transfer onto greased and covered bowl, let rise until double for 1-2 hours.
Turn out dough onto floured board, add in the sultana and knead again for 5 minutes. Place onto greased loaf and let sit for 1 hour. Preheat the oven @ 180C towards the end of rising time.
Combine sugar and milk, apply them on top. Bake for 25-30 minutes or until a skewer inserted comes out clean. If the crust turns brown.too quickly, cover with a piece of foil.
Cool on pan 10 minutes, transfer onto rack to cool.
Linking to Yeastspotting 6-3-11