Selkirk Bannock is a luxurious, enriched bread from Scotland that feels more like a sweet bun than a rustic loaf. This recipe combines tender bread dough with melted butter and milk, creating a soft, pillowy crumb. The star of the show is the generous amount of golden raisins kneaded into the dough, which plump up during baking to provide bursts of sweet, chewy flavor against the savory, yeasty bread. It has a beautiful golden crust and a delicate, slightly sweet taste. Perfect for breakfast with a smear of jam or butter, or as an elegant side dish for a roast dinner. While traditionally simple, this enriched version offers a comforting, homemade quality that pairs beautifully with tea or coffee.
Selkirk Bannock
Description
Selkirk Bannock is a luxurious, enriched bread from Scotland that feels more like a sweet bun than a rustic loaf. This recipe combines tender bread dough with melted butter and milk, creating a soft, pillowy crumb. The star of the show is the generous amount of golden raisins kneaded into the dough, which plump up during baking to provide bursts of sweet, chewy flavor against the savory, yeasty bread. It has a beautiful golden crust and a delicate, slightly sweet taste. Perfect for breakfast with a smear of jam or butter, or as an elegant side dish for a roast dinner. While traditionally simple, this enriched version offers a comforting, homemade quality that pairs beautifully with tea or coffee.Ingredients
Directions
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In a large bowl, combine 2 1/2 cups of the flour, sugar, yeast, and salt.
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In a medium saucepan, heat milk and butter over medium heat, stirring until the butter is completely melted and the mixture simmers slightly.
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Remove from heat and let the milk mixture cool until it is warm to the touch (approximately 125&# 194;°F to 130ðF).
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Pour the warm milk mixture into the dry ingredients and stir until combined.
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Gradually add the remaining 1/2 cup flour, mixing until a soft dough forms.
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Turn the dough out onto a lightly floured surface and knead for about 5 minutes, until smooth and elastic.
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Lightly oil a large bowl. Place the dough in the bowl, turning to coat with oil.
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Cover the bowl and let the dough rise in a warm, draft-free area until doubled in volume, about 1 1/2 hours.
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Lightly grease a baking sheet.
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Punch down the risen dough to release air bubbles.
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Knead the golden raisins into the dough until evenly distributed.
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Shape the dough into a round loaf approximately 7 inches in diameter.
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Place the shaped loaf on the prepared baking sheet.
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Cover loosely with a towel and let rise again in a warm area until almost doubled in volume, about 40 minutes.
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Preheat the oven to 375ðF (190ðC).
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Brush the top of the loaf with the egg yolk glaze.
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Bake for about 45 minutes, or until the bread is deep golden brown and sounds hollow when tapped on the bottom.
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Transfer the loaf to a wire rack and allow to cool completely before slicing.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 772.6kcal
- % Daily Value *
- Total Fat 2.7g5%
- Saturated Fat 0.3g2%
- Cholesterol 0.0mg0%
- Sodium 159.4mg7%
- Total Carbohydrate 163.2g55%
- Dietary Fiber 6.1g25%
- Sugars 8.0g
- Protein 26.4g53%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Wrap tightly in plastic wrap or place in an airtight container. Store at room temperature for up to 1 day. For longer storage, freeze the cooled loaf for up to 3 months.
Tip: Ensure the milk mixture is not too hot before adding it to the yeast, as temperatures above 140ðF can kill the yeast and prevent the bread from rising.
Variation: For a savory twist, omit the raisins and sugar, and add 1/2 cup of grated cheddar cheese or dried herbs to the dough.
