SELKIRK BANNOCK

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 .


SELKIRK BANNOCK

250g all purpose flour
125g  sultana
 60g   sugar
 60g   butter
 75ml  milk
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

METHOD

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