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
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 25 mins
Cook 45 mins
- 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.
PER SERVING
525 kcalories, protein 9g, carbohydrate 93g, fat 16 g, saturated fat 9g, fibre 3g, sugar 47g, salt 0.04 g
Recipe from Good Food magazine, March 2011.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/1129665/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Ingredients
- 7g sachet fast-action yeast
- 1 tsp caster sugar
- 500g strong white flour
- 140g unsalted butter , or half butter, half lard, melted and cooled
- 450g sultanas
- 50g light brown sugar
- milk for glazing
Buy ingredients
Search Good Food
Sticky and packed with fruit, with extra flaky and light pastry, these Eccles cakes are just about perfect
1
rating
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 25 mins
Cook 45 mins
Ingredients
- 7g sachet fast-action yeast
- 1 tsp caster sugar
- 500g strong white flour
- 140g unsalted butter , or half butter, half lard, melted and cooled
- 450g sultanas
- 50g light brown sugar
- milk for glazing
PER SERVING
525 kcalories, protein 9g, carbohydrate 93g, fat 16 g, saturated fat 9g, fibre 3g, sugar 47g, salt 0.04 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
11 May 2011
griff25uk rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
20 May 2011
JenLuiz commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
29 January 2012
Ronald SMART commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.