This is recipe for a traditional Scottish fruit loaf, that can be served warn with butter. You need to knead the sultanas in really well and it takes a bit of patience.
For the Bannock Yeast Batter:
100g strong plain flour
1 tsp sugar
2 tsp dried active baking yeast
300ml warm milk
For the Bannock:
400g strong plain flour
1 tsp salt
5 tbls caster sugar
1 beaten egg to glaze
Prep: 1 hour 30 mins Cook: 50 mins
- Mix the ingredients for the yeast batter together in a large bowl.
- Cover and leave in a warm place for about 20 minutes until frothy.
- Sift the flour and the salt into a large bowl.
- Rub in the butter until the mix resembles fine breadcrumbs.
- Add the sugar and stir in the yeast batter mixing well to form a soft dough.
- Turn the dough onto a lightly floured board and knead until smooth.
- Shape the dough into a round ball and place in a clean oiled polythene bag (or large freezer bag) and leave in a warm place until doubled in size.
- Put the risen dough into a very large bowl and knead in the sultanas, working them through till evenly distributed. (It feels like its going to take forever but don’t worry you will get there in the end, I promise!)
- The dough should be smooth, place on a greased baking tray, cover and leave in a warm place for 1hr.
- Preheat oven to 180 degrees C / gas mark 4.
- When ready to bake, make sure that there are no cracks visible in the dough, especially on top!
- Brush with a beaten egg and bake for 50 minutes or until a skewer comes out clean.