1 stick (8 tbsp) 4 oz (112 g) butter or lard
1 pint warmed milk (approx)
3/4 oz yeast
1 tsp sugar for creaming yeast
8 cup (900 g) flour
1 tsp salt
3/4 cup (110 g) sultanas (golden raisins)
2 oz currants
2 oz candied peel (candied fruit)
1/2 cup (8 tbsp) 100 g caster sugar (superfine granulated)
a little milk and sugar for glazing
1 pint warmed milk (approx)
3/4 oz yeast
1 tsp sugar for creaming yeast
8 cup (900 g) flour
1 tsp salt
3/4 cup (110 g) sultanas (golden raisins)
2 oz currants
2 oz candied peel (candied fruit)
1/2 cup (8 tbsp) 100 g caster sugar (superfine granulated)
a little milk and sugar for glazing
method
1. Melt butter or lard, add 1/2 pint of the milk (pre-warmed to blood temperature).
2. Cream yeast with the teaspoon of sugar; add milk and fat.
3. Warm and sieve flour and salt.
4. Make a well in the centre and pour in the liquid to make a batter. Sprinkle top with flour from sides and leave to sponge as for bread, about half an hour.
5. When sponge has worked add as much of the remaining warmed milk as is required to make soft dough.
6. Knead well, put to rise till doubled in bulk.
7. Knead in fruit, slightly warmed, and sugar.
8. Shape into a bannock: a round, flattened dome about 11 inches in diameter. Prove for 20 - 30 minutes.
9. Brush with milk in which a little sugar is dissolved, or a beaten egg
10. Bake for 40 - 45 minutes, covering loosely with foil for the last 15 - 20 minutes to prevent the top burning. The loaf should be ready when it is golden brown all over and the base sounds hollow when tapped underneath.
11. Serve sliced and spread with butter.
2. Cream yeast with the teaspoon of sugar; add milk and fat.
3. Warm and sieve flour and salt.
4. Make a well in the centre and pour in the liquid to make a batter. Sprinkle top with flour from sides and leave to sponge as for bread, about half an hour.
5. When sponge has worked add as much of the remaining warmed milk as is required to make soft dough.
6. Knead well, put to rise till doubled in bulk.
7. Knead in fruit, slightly warmed, and sugar.
8. Shape into a bannock: a round, flattened dome about 11 inches in diameter. Prove for 20 - 30 minutes.
9. Brush with milk in which a little sugar is dissolved, or a beaten egg
10. Bake for 40 - 45 minutes, covering loosely with foil for the last 15 - 20 minutes to prevent the top burning. The loaf should be ready when it is golden brown all over and the base sounds hollow when tapped underneath.
11. Serve sliced and spread with butter.
serving amount
makes one round bannock loaf
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