Title: Selkirk Bannock
Categories: Irish Bread
Yield: 2 Lg loaves

		** British Measurements **
2	lb	Plain flour
4	oz	Lard
4	oz	Butter
3/4	pt	Milk
8	oz	Sugar
1	oz	Yeast
1	lb	Mixed dried fruit *OR*
8	oz	Currants *AND*
8	oz	Sultanas
	pn	Salt
		Milk & sugar for glaze

Preheat the oven to 425øF / 220øC / gas mark 7.

Sift the flour and salt and add the sugar. Melt the butter and lard and add the milk heating only to blood temperature. Stir in the yeast. Pour the liquid into a well in the centre of the dry mixture and form into a soft dough. Knead on a floured board for about five minutes or more.

Place the dough in a clean warm bowl and cover with a damp cloth. Leave in a warm place until the dough has doubled in size. Turn the dough on to a floured board and work in the dried fruit. This quantity will make two large or four small bannocks or round loaves which should be bowl shaped. Place them on a greased baking tray and leave them in a warm place to rise again, about 20 minutes. Bake in a hot oven for 15 minutes and then reduce the heat to 375øF / 190øC / gas mark 5, and bake for a further 15 to 20 minutes. Large bannocks will take a little longer.

Prepare the glaze by dissolving 1 Tbsp sugar in warm milk. Liberally brush the glaze over the almost cooked bannocks and return them to the oven for the final 15 minutes.

Cool on a wire rack.

These rich moist buns will keep well for several weeks in an airtight container. Serve sliced thinly, spread with butter. ** Scottish Home Baking ** by Judy Paterson Lindsay Publications, Glasgow 1993 ISBN = 1-898169-00-4 Scanned and formatted for you by The WEE Scot -- pol mac Griogair

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