About this recipe:This is recipe for a traditional Scottish fruit loaf. You need to knead the sultanas in really well and it takes a bit of patience. Don't be disheartened if your first attempt isn't a success; it really is worth giving this one a second chance. Gorgeous toasted with butter!
For the Bannock Yeast Batter
100g (4 oz) strong plain flour
1 teaspoon sugar
2 teaspoons dried active baking yeast
300ml warm milk
For the Bannock
400g (14 oz) strong plain flour
1 teaspoon salt
75g (3 oz) butter
5 tablespoons caster sugar
400g (14 oz) sultanas
a beaten egg to glaze
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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, 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 dont 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. Best of luck!