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July 2007 :
8
oz plain strong flour (2 cups) - a pinch of salt - 1 oz lard (2 tablespoons) -
1/4 pint milk (2/3 cup) - 1 oz caster sugar (2 tablespoons) - 1/4 oz fresh yeast
(1/4 cake compressed yeast) - 4 oz butter (1/2 cup) - 2 oz cleaned currants (1/4
cup) - 2 oz cleaned sultanas (1/4 cup) - 2 oz mixed peel, chopped (1/4 cup) Sieve the flour and salt into a bowl and rub in the lard. Warm the milk to blood heat then crumble in the yeast and stir until dissolved. Mix the sugar into the dry ingredients, then pour in the yeast liquid and stir the ingredients together to form a soft butnot sticky dough. Turn it onto a working surface and knead it for about 5 minutes until smooth. prove the dough in a clean greased bowl in a warm place covered with a piece of polythene for about 1 hour, until doubled in size. When the dough is ready knock it back gently to its original size then work in the butter, currants, sultanas and mixed peel. you may need a little extra flour as the dough can becom sticky. Form it into a 7-inch round, put it on a greased baking tray and leave it in a warm place for about 20 minutes to prove again. Then bake at Gas 7/425°F/220°C for 10 minutes, reduce the heat to Gs 4/350°F/180°C and bake for about 40 minutes until the bannock is well risen and golden brown. Leave it to cool slightly. In themeantime, dissolve the sugar in the water for the glaze and boil it for a minute. Brush the glaze over the bannock and leave it to cool completely. Serve Selkirk bannock sliced and spread with butter if liked.
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Copyright
© 2007 Carine
De Vos. All rights
reserved. Revised: juni 28, 2007
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