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7 gms - sachet
1 tsp - caster
500 gms - strong white flour
140 gms - unsalted butter, melted and cooled
450 gms - sultanas
50 gms - light
How to Make Selkirk Bannock
In a large bowl, mix the yeast and caster sugar with 250 ml of warm water.
Let it stand for 10 minutes until the mixture becomes frothy.
Tip in the flour and 125 gms of butter and mix it to form a smooth and soft dough.
Knead for 5 minutes and then put the mixture back in the bowl.
Cover it with oiled cling film and allow the mix to rise in a warm place until it is double in size.
Knock back the dough by kneading it lightly for 1 minute.
Then add the sultanas and brown sugar to it, kneading them in well.
Grease a deep 23 cm round cake tin with the rest of the butter.
Shape the dough into a round ball and place it in the tin.
Allow the dough to rise for 30 minutes or until it has doubled in size.
Heat oven to 180 degrees C.
Brush the bannock with a little milk to glaze and bake for 45-50 minutes until it rises and is brown in colour.
The bread should sound hollow when removed from the tin.
If the bread colours too quickly, but is not quite cooked, you can cover it with foil and check it after 5 minutes more.
Let it cool in the tin for 10 minutes.
Then remove it from the tin and let it cool on a wire rack.
Serve it with butter.
Recipe Courtesy: Niya Prakash's World
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.