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Name: Selkirk Bannocks
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 125 g Sultanas; (4oz); 150 ml Skimmed milk; (1/4 pint); 250 g Plain flour; (8oz); 50 g Soft brown sugar; (2oz); 50 g Polyunsaturated margarine;; 2 ts Dried yeast

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INGREDIENTS

125 g Sultanas; (4oz)
150 ml Skimmed milk; (1/4 pint)
250 g Plain flour; (8oz)
50 g Soft brown sugar; (2oz)
50 g Polyunsaturated margarine;
2 ts Dried yeast

Servings

INSTRUCTIONS

1. Warm the margarine and milk to body heat in a small pan, and pour onto the yeast in a small bowl. 2. Stir in 1 teaspoon of the sugar, and leave in a warm place until frothy, about 10 minutes. 3. Sieve the flour into a warmed bowl and stir in the remaining sugar and sultanas. 4. Add the liquid and knead the dough for 5 minutes. 5. Leave to rise, covered with a damp cloth or polythene, in a warm place until doubled in size, about 1 hour. 6. Knead the dough again and divide it into two. 7. Shape each piece into a circle and put on an oiled baking tray. 8. Leave them to rise again in a warm place, for about 20 minutes. 9. Preheat the oven to the higher temperature. 10. Bake for 15 minutes, then reduce the heat to the lower setting for a further 15-20 minutes. 11. Test by tapping the base, which should sound hollow. 12. Cool the bannocks on a wire tray. NOTES : The Scots are excellent at baking. The recipe and method below is fairly traditional.

NOTES

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Selkirk Bannocks

125 g Sultanas; (4oz)
150 ml Skimmed milk; (1/4 pint)
250 g Plain flour; (8oz)
50 g Soft brown sugar; (2oz)
50 g Polyunsaturated margarine;
2 ts Dried yeast

1. Warm the margarine and milk to body heat in a small pan, and pour onto  the yeast in a small bowl.    2. Stir in 1 teaspoon of the sugar, and leave in a warm place until frothy,  about 10 minutes.    3. Sieve the flour into a warmed bowl and stir in the remaining sugar and  sultanas.    4. Add the liquid and knead the dough for 5 minutes.    5. Leave to rise, covered with a damp cloth or polythene, in a warm place  until doubled in size, about 1 hour.    6. Knead the dough again and divide it into two.    7. Shape each piece into a circle and put on an oiled baking tray.    8. Leave them to rise again in a warm place, for about 20 minutes.    9. Preheat the oven to the higher temperature.    10. Bake for 15 minutes, then reduce the heat to the lower setting for a  further 15-20 minutes.    11. Test by tapping the base, which should sound hollow.    12. Cool the bannocks on a wire tray.        NOTES : The Scots are excellent at baking. The recipe and method below is  fairly traditional.

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Nutrition

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Serving Size: 1 Serving (61g)
Recipe Makes: 8 servings

Calories: 3
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.6mg		0 %
Potassium 23.3mg		1 %
Total Carbohydrate 0.4g		0 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 0.2g
Protein 0.4g		1 %
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.

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Calories per serving: 3

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