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Bannock

Time 4 hours
Yields Serves 12
Bannock
1

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.

2

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.

3

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.

4

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.

5

Brush top and sides with beaten egg, then leave in warm place until well-risen, about 1 hour.

6

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.

Mixed peel is a wonderful baking staple available in Britain that is basically dried, slightly candied citrus peel. I don’t find the equivalent here, but I got nice results using some of Trader Joe’s special mixed dried fruit combinations (like tropical fruit combination). This bread is wonderfully full of fruit. The recipe is from Clive Ramsay Ltd.

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