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Ethnic: Selkirk Bannock




Source of Recipe


Beaumont


List of Ingredients




7 1/2 cups all-purpose white flour
Pinch of salt
2 packets active dry yeast
Heaping 1/3 cup superfine sugar
About 2 1/2 cups warm lowfat milk
1 1/4 sticks butter, softened
1 15-ounce box golden raisins
1 medium egg, beaten, to glaze



Recipe



Sift flour and salt into a bowl, then stir in the yeast and sugar. Add enough warm milk to make a soft but not sticky dough. Turn onto a floured board and knead well for 10 minutes or until smooth. Let rise in a covered bowl in a warm place for 1 to 1-1/2 hours.

Cut the softened butter in four pieces and knead into the dough one piece at a time. Work in the raisins, a handful at a time, and shape dough into a round, flattened loaf about 11 inches in diameter. Place on a greased baking sheet, glaze with some of the beaten egg, reserving the rest.

Let rise about an hour. Glaze the bannock with the remaining egg and bake at 425 degrees for 15 minutes. Reduce to 375 degrees and bake 25-30 minutes longer, covering loosely with foil the last 15-20 minutes to prevent the top from overbrowning.

When it's golden brown all over, remove from oven and cool on a wire rack.


YIELD: Makes 1 large loaf