Posted by: Jonjon | February 4, 2009

Selkirk Bannock 8/10

Selkirk Bannock 8/10

February 4 2009

• 1/4 cup and 2 tablespoons milk 90ml
• 1/4 cup butter 55g
• 1-1/2 cups bread flour 205g
• 1 tablespoon white sugar 10g
• 1/2 (.25 ounce) package instant yeast 4g
• 1/4 teaspoon salt 2g
• 1-1/4 cups golden raisins 180g should be reduced by half
• 1/2 egg yolk 6g
• 1-1/2 teaspoons water 8ml

This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 1 large loaf.
1. In a small saucepan heat milk to simmering and remove from heat. Mix in the butter and stir until melted. Let cool until lukewarm.
2. In a large bowl, mix flour, sugar, yeast and salt. Stir lukewarm milk into flour mixture until a soft dough is formed. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
3. Deflate the dough and turn it out onto a lightly floured surface. Knead in raisins and shape into a large round loaf. Place the loaf on a lightly greased baking sheet, cover with a damp cloth and let rise until doubled in volume, about 60 minutes.
4. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, beat together egg yolk and water.
5. Brush risen loaf with egg yolk mixture. Bake in preheated oven until loaf is golden and bottom sounds hollow when tapped, about 40 minutes. Transfer to a wire rack to cool.

I noticed that this bread had less sugar to my Portuguese sweet bread. The difference was in the butter content of the bread, which was twice as much as the Portuguese sweet bread. As a result, I ended up with less of a burnt crust, at the same time, the insides were more flakey which was the perfect compliment to a raisin filled inside. However, I had problem putting the prescribed amount of raisins into the dough, and as a result I could only add half. It was hard to knead the dough 20 times without squeezing the raisins out. So next time I will just knead the dough a bit, then add the raisins inside, and seal it properly and let it rise before putting it into the oven.


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