Bannock with Fruit

Preparation info

    • Difficulty

      Medium

Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About

Ingredients

Batter ingredients

  • 2oz plain flour
  • 1oz melted butter or lard
  • β…› pint warm milk
  • ΒΌoz fresh yeast

    Method

    Blend batter ingredients together in a mixing bowl and leave for 20–30 minutes until the batter is frothy. Add the additional ingredients and mix well. Knead the dough thoroughly for about ten minutes on a lightly-floured board. Put the dough to rise in a warm place under a damp cloth and leave for one hour, until the dough springs back when pressed gently with a floured finger. Knead the dough again and shape into a ball. Flatten with the hands to approximately eight inches across and half-an-inch thick. Put on a greased and floured tray and slash half through with a sharp knife into eight equal sections. Brush top with milk, cover with a greased paper and leave to rise until the dough feels springy (about forty-five minutes) Brush top again with milk, and bake towards the top of the oven set at 400Β°F, 200Β°C, gas mark 6 for twenty minutes. Cool on a wire tray.