Selkirk Bannock Recipe
I have perfected this wonderful Selkirk Bannock recipe in no time. Treat your family to this Selkirk Bannock and they are going to adore you for it.
Ingredients
1/2 oz. (1/2 cake) fresh (compressed) yeast
3 tablespoons water
1 lb. (4 cups) strong plain (all-purpose) flour, sifted
8 oz. (2 cups) wholemeal (wholewheat) flour
1 1/2 teaspoons salt
3/4 pint warm milk
1 egg, beaten
4 oz. butter, softened
4 oz. lard (shortening),softened
4 oz.soft (light) brown sugar
8 oz. sultanas (seedless white raisins)
4 oz. currants
4 oz. mixed (candied) peel, chopped
Directions
Cream the yeast with the water.
Place the flours and salt in a warmed bowl.
Make a well in the centre and pour in the yeast liquid, milk and beaten egg.
With one hand or a spatula, gradually draw all the ingredients together and beat for 5 minutes.
Cover the bowl with a damp cloth and leave in a warm place for 1 1/2 hours or until doubled in bulk.
With a wooden spoon, beat in the softened butter and lard until the ingredients are thoroughly blended.
Turn onto a floured surface and pull out to a large square.
Sprinkle the brown sugar, dried fruit and peel over the dough.
Fold to enclose the filling and knead well for 5 minutes until the fruit is evenly distributed and the dough is smooth and elastic.
Divide in half and shape each piece into a loaf.
Place in greased 1 lb.loaf tins.
Put into an oiled polythene (plastic) bag and leave in a warm place for 30 minutes until risen to the top of the tins.
Remove from the bag.
Bake in a moderately hot oven, 400°F, Gas Mark 6 for 50-60 minutes or until a skewer, inserted into the centre of the loaves, comes out clean.
Leave in the tins for 10 minutes before turning out onto a wire rack to cool.
Place the flours and salt in a warmed bowl.
Make a well in the centre and pour in the yeast liquid, milk and beaten egg.
With one hand or a spatula, gradually draw all the ingredients together and beat for 5 minutes.
Cover the bowl with a damp cloth and leave in a warm place for 1 1/2 hours or until doubled in bulk.
With a wooden spoon, beat in the softened butter and lard until the ingredients are thoroughly blended.
Turn onto a floured surface and pull out to a large square.
Sprinkle the brown sugar, dried fruit and peel over the dough.
Fold to enclose the filling and knead well for 5 minutes until the fruit is evenly distributed and the dough is smooth and elastic.
Divide in half and shape each piece into a loaf.
Place in greased 1 lb.loaf tins.
Put into an oiled polythene (plastic) bag and leave in a warm place for 30 minutes until risen to the top of the tins.
Remove from the bag.
Bake in a moderately hot oven, 400°F, Gas Mark 6 for 50-60 minutes or until a skewer, inserted into the centre of the loaves, comes out clean.
Leave in the tins for 10 minutes before turning out onto a wire rack to cool.
