Try this Selkirk Bannock recipe, or contribute your own.
Suggest a better descriptionMix 2 1/2 cups flour, sugar, yeast and salt in large bowl. Bring milk and butter to simmer in medium saucepan, stirring until butter melts. Cool to 125 degrees to 130 degrees. Stir into dry ingredients. Mix in enough remaining flour to form soft dough. Turn out onto floured surface and knead until smooth and elastic, about 5 minutes. Lightly oil large bowl. Add dough, turning to coat. Cover and let rise in warm draft-free area until doubled in volume, about 1 1/2 hours. Lightly grease baking sheet. Punch down dough. Knead in raisins. Shape dough into 7-inch-diameter round. Place on prepared sheet. Cover with towel and let rise in warm area until almost doubled in volume, about 40 minutes. Preheat oven to 375 degrees. Brush bread with egg glaze. Bake until bread is golden and sounds hollow when tapped on bottom, about 45 minutes. Transfer to rack and cool. (Can be made 1 day ahead. Wrap tightly; store at room temperature.)Subj: Potato Baps SELKIRK BANNOCK File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (599g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2226 | ||
Calories from Fat: 849 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 94.3g | 126 % | |
Saturated Fat 59.2g | 296 % | |
Monounsaturated Fat 24.1g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 246.6mg | 76 % | |
Sodium 76mg | 3 % | |
Potassium 2839.3mg | 75 % | |
Total Carbohydrate 367.4g | 108 % | |
Dietary Fiber 15.3g | 61 % | |
Sugars, other 352.1g | ||
Protein 15.1g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2226
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