3 cup (about) bread flour
2 tbsp sugar
1 each package fast-rising dry yeast
1/2 tsp salt
3/4 cup milk
1/2 cup (1 stick) unsalted butter
2 1/2 cup golden raisins
1 each egg yolk beaten with 1 tablespoon w, ater (glaze)
A Recipe for
Selkirk Bannock
A man may be a pessimistic determinist before lunch and an optimistic believer in the will's freedom after it. |
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Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was. |
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This Recipe for Selkirk Bannock is one of thousands in the Recipes-to-go Bread Cookbook.
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The bagel, an unsweetened doughnut with rigor mortis. |
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This is a recipe for Selkirk Bannock from the recipe cookbook of Recipes-to-go (Bread)
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Food Tip |
You don't sew with a fork, so I see no reason to eat with knitting needles. |
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What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you. |
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Mix 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
Serves: 1
Selkirk Bannock Recipe brought to you by Recipes To-Go