SELKIRK BANNOCK
Serve this Scottish classic with plenty of butter. If you have any leftover, toast it for breakfast or use for a bread & butter pudding
Provided by Gerard Baker
Categories Afternoon tea, Breakfast, Treat
Time 2h30m
Number Of Ingredients 7
Steps:
- In a large bowl, mix the yeast and caster sugar with 250ml warm water. Let it stand for 10 mins until the mixture becomes frothy. Tip in the flour and 125g of butter and mix to form a smooth, soft dough. Knead for 5 mins, then put the mixture back in the bowl. Cover with oiled cling film and allow the mix to rise, in a warm place, until doubled in size.
- Knock back the dough by kneading it lightly for 1 min, then add the sultanas and brown sugar, kneading them in well. Grease a deep 23cm round cake tin with the rest of the butter. Shape the dough into a round and place in the tin. Allow the dough to rise for 30 mins or until it has doubled in size.
- Heat oven to 180C/160C fan/gas 4. Brush the Bannock with a little milk to glaze, then bake for 45-50 mins until risen and browned. The bread should sound hollow when removed from the tin and the base is tapped. If the bread colours too quickly, but is not quite cooked, you can cover it with foil and check after 5 mins more. Cool in the tin for 10 mins, then remove from the tin and finish cooling on a wire rack.
Nutrition Facts : Calories 525 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 93 grams carbohydrates, Sugar 47 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.04 milligram of sodium
SELKIRK BANNOCK
This bread is from Bernard Clayton's Complete Book of Breads. According to the book, this recipe originated in 1859 from a baker named Robbie Douglas, in the Scottish town of Selkirk, near Edinburgh. Looks like one for raisin lovers! Submitting for Zaar World Tour III - I confess I have not made this one yet, but will try to do so soon.
Provided by pattikay in L.A.
Categories Yeast Breads
Time 1h55m
Yield 3 loaves
Number Of Ingredients 8
Steps:
- Grease 3 round 8 or 9 inch cake pans.
- Measure one cup flour into a large mixing bowl and stir in the yeast, salt and hot water and put aside for a moment.
- Cream together the butter, lard (or shortening) and sugar in a separate bowl. Thoroughly combine with flour mixture.
- Stir in the flour, 1/2 cup at a time, first with a spoon and then by hand as the dough becomes more firm. If using a mixer, begin with the flat beater and replace with the dough hook when the dough gets heavy.
- The dough will be buttery and oily, hence won't cling. Add flour sufficient to make a dough that is firm but elastic.
- Kneading:.
- Place the dough on a lightly floured work surface and knead by hand for 2 minutes with a strong push-turn-fold motion, or knead for an equal length of time with the mixer dough hook.
- Add the raisins. this is a large measure and it will take a few minutes for the dough to accept them all, but in the meantime, you will be kneading the dough as you work them inches Knead by hand or with the dough hook as you work them inches.
- Knead by hand or dough hook for 8 minute, or until all of the raisins are in and the dough is an elastic but firm ball that will hold its shape in a pan.
- Shaping:.
- Divide the dough into 3 parts. Mold each piece into a large round bun and place in a pan.
- It should not touch the sides of the pan, but rise up in a gentle curve away from the sides.
- rising:.
- cover the pans with wax paper and leave the dough at room temp until risen, about 30 minutes (faster if using rapid rise yeast).
- Preheat the oven to 350 degrees 20 minutes before baking.
- Bake on the middle shelf of the oven. When tapping the bottom crust yields a hard, hollow sound, the loaves are done, about 1 hour.
- if the crust should brown too quickly, cover with a piece of foil or brown sack paper.
- Remove the breads from the oven and carefully place on a metal rack to cool.
Nutrition Facts : Calories 2629.2, Fat 98.7, SaturatedFat 52.7, Cholesterol 195.1, Sodium 2026.4, Carbohydrate 434.9, Fiber 16.2, Sugar 246.6, Protein 28.1
SELKIRK BANNOCK
There are many versions of bannock in the U.K. This one is supposedly the first bannock ever made by bakery owner Robbie Douglas in 1859. It is said that Queen Victoria would have nothing else with her tea.
Provided by Allrecipes Member
Categories Yeast Bread
Time 3h5m
Yield 12
Number Of Ingredients 9
Steps:
- In a small saucepan heat milk to simmering and remove from heat. Mix in the butter and stir until melted. Let cool until lukewarm.
- In a large bowl, mix flour, sugar, yeast and salt. Stir lukewarm milk into flour mixture until a soft dough is formed. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate the dough and turn it out onto a lightly floured surface. Knead in raisins and shape into a large round loaf. Place the loaf on a lightly greased baking sheet, cover with a damp cloth and let rise until doubled in volume, about 60 minutes.
- Preheat oven to 375 degrees F (190 degrees C). In a small bowl, beat together egg yolk and water.
- Brush risen loaf with egg yolk mixture. Bake in preheated oven until loaf is golden and bottom sounds hollow when tapped, about 40 minutes. Transfer to a wire rack to cool.
Nutrition Facts : Calories 279.4 calories, Carbohydrate 45.2 g, Cholesterol 38.6 mg, Fat 9 g, Fiber 1.5 g, Protein 5.6 g, SaturatedFat 5.3 g, Sodium 161.7 mg, Sugar 2.9 g
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