Light and filled with fruit, this rich bread is prepared by Scots in many ways, but this is the best. Often made over an open fire, especially on ski-trips.
- 4 Cups unbleached flour (to 5 Cups); plus more
- 1 dash salt
- 1 packet dry yeast (1/4 ounce)
- 1 teaspoon water
- 1/4 Cup sugar
- 3/4 Cup butter (1 1/2 sticks)
- 1 1/2 Cups milk
- oil; for greasing
- 3 Cups raisins
- 1 Cup mixed peel; see * Note
- 1 egg; beaten
- Mix flour and dash salt in bowl. In another small bowl, combine yeast with water and 1 teaspoon sugar and mix to a paste, then stir in remaining sugar. Melt butter with milk in small saucepan, then cool until lukewarm. Combine with yeast mixture. Pour liquid ingredients into flour mixture and stir to form soft dough.
- Turn dough out onto floured board and knead at least 10 minutes until smooth and elastic. Put kneaded dough into lightly oiled bowl. Cover with plastic wrap and let rise in warm place until doubled in size, 2 hours.
- Turn dough onto board again, press flat and sprinkle raisins and peel over. Form into ball and knead again to mix raisins and peel through. Shape into round dome about 10 inches in diameter -- a bannock. Raisins will break up with kneading and create pretty, brown-flecked dough. Brush top and sides with beaten egg, then leave in warm place until well-risen, about 1 hour.
- Bake at 425 degrees 15 minutes, then reduce heat to 375 degrees and bake 20 minutes more. Remove from oven. Test for doneness by tapping base of loaf. It should sound hollow. Cool before slicing.
- This recipe yields 12 servings.
As a substitute, we used candied citrus peel, found in most supermarkets with finely chopped candied cherries, dried currants and dried cranberries.
Each serving: 489 calories; 170 mg sodium; 56 mg cholesterol; 14 grams fat; 87 grams carbohydrates; 9 grams protein; 3.43 grams fiber.
NOTES : Recipe from Clive Ramsay, a fine food retailer in the town of Bridge on Allan, Scotland.
Best served with sweet butter and orange marmalade with a great afternoon tea or at breakfast.