Selkirk Bannock

"This bread is from Bernard Clayton's Complete Book of Breads. According to the book, this recipe originated in 1859 from a baker named Robbie Douglas, in the Scottish town of Selkirk, near Edinburgh. Looks like one for raisin lovers! Submitting for Zaar World Tour III - I confess I have not made this one yet, but will try to do so soon."
photo by fluffernutter photo by fluffernutter
photo by fluffernutter
photo by fluffernutter photo by fluffernutter
Ready In:
1hr 55mins
3 loaves




  • Grease 3 round 8 or 9 inch cake pans.
  • Measure one cup flour into a large mixing bowl and stir in the yeast, salt and hot water and put aside for a moment.
  • Cream together the butter, lard (or shortening) and sugar in a separate bowl. Thoroughly combine with flour mixture.
  • Stir in the flour, 1/2 cup at a time, first with a spoon and then by hand as the dough becomes more firm. If using a mixer, begin with the flat beater and replace with the dough hook when the dough gets heavy.
  • The dough will be buttery and oily, hence won't cling. Add flour sufficient to make a dough that is firm but elastic.
  • Kneading:.
  • Place the dough on a lightly floured work surface and knead by hand for 2 minutes with a strong push-turn-fold motion, or knead for an equal length of time with the mixer dough hook.
  • Add the raisins. this is a large measure and it will take a few minutes for the dough to accept them all, but in the meantime, you will be kneading the dough as you work them inches Knead by hand or with the dough hook as you work them inches.
  • Knead by hand or dough hook for 8 minute, or until all of the raisins are in and the dough is an elastic but firm ball that will hold its shape in a pan.
  • Shaping:.
  • Divide the dough into 3 parts. Mold each piece into a large round bun and place in a pan.
  • It should not touch the sides of the pan, but rise up in a gentle curve away from the sides.
  • rising:.
  • cover the pans with wax paper and leave the dough at room temp until risen, about 30 minutes (faster if using rapid rise yeast).
  • Preheat the oven to 350 degrees 20 minutes before baking.
  • Bake on the middle shelf of the oven. When tapping the bottom crust yields a hard, hollow sound, the loaves are done, about 1 hour.
  • if the crust should brown too quickly, cover with a piece of foil or brown sack paper.
  • Remove the breads from the oven and carefully place on a metal rack to cool.

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  1. The baking bannock filled the kitchen with a buttery aroma, and the bread lived up to every bit of the expectation that created. The dough is heavy and barely rises. (I've attached 2 pictures, the first unbaked and the second, baked). The baked texture is more like a yeasted cake than a bread and is great with coffee. Made for Zaar World Tour III.
  2. This was really good. I thought the texture was a little like a scone, but it had a nice buttery flavor. I made two changes to it: 1) I used all butter instead of butter and lard and 2) I didn't have two pounds of raisins so I added one pound of rains and a couple cups of slivered almonds. I actually think I wouldn't have liked it with two whole pounds of raisins. One pound was plenty. I took this to work for St. Patrick's Day and I got several good reviews on it.


<p>Welcome to my page! It's a good place to start looking if you need to find me since I come here nearly every day for inspiration as I pursue the noble occupation of feeding family and friends. <br /><br /><img src= alt= /> <br /><br /><img src= alt= /> <br /><br /><img src= alt= /> <br /><br />My family moved across the country to southern California&nbsp;7 years ago. The first time I ever set foot on California soil (or anywhere in the West, for that matter) was the day I moved here. I experienced a form of culture/environment shock for about a year&nbsp;- even the air is different out here! For the first year, I would look at the roads and driveways that wind steeply up and down the foothills and think, Man, how does anyone drive on those in the winter? Then I would remember&nbsp;- they do it the same way they do in the summer&nbsp;- with their windows down, wearing shorts and flip-flops. I love the fact that we are near a large city, near the ocean, near the desert, near the mountains&nbsp;- what more could I ask for? And yes, even though I swore it wouldn't happen to me after living for more than 40 years in places with many weather extremes&nbsp;- I now get chilly when the temperature dips below 70 and can barely bring myself to go outdoors if it's raining. However, I do NOT wear a parka and mittens when it's 65 degrees&nbsp;- a sweatshirt or light jacket will do. <br /><br />My husband and I met while attending seminary (I dropped out before finishing one semester but he got a Master of Divinity) and we got married after knowing each other for 6 months. We are quick to tell other people that we do not advise this course of action, but we celebrated our 27th anniversary this year, so I guess sometimes rash decisions work out quite nicely. So with my husband's MDiv and my undergraduate degree in religious studies, we now both work in pharmaceutical marketing research. Just what you would expect, right? I telecommute to the east coast for work each day; I'm primarily a writer/analyst. When I was in college, writing so many research papers and unable to decide what I wanted to do when I grew up, I used to jokingly say that I should find a job writing research papers. More than 20 years later, that?s basically what I do. Cool, huh? <br /><br />Our wonderful son was born when we were married just one year and a mere 15 years later our bright-eyed redhead came into our lives (okay, so she was totally bald till she was nearly 2, but she's definitely red now). My kids are my best and constant reminder that perfect timing is something determined by God and not by me, since I wouldn't have dreamed up such a family-planning scheme, and yet it works just right for us. Here are some pics of the family, most of them taken while we were camping and hiking in the wilds of this beautiful state! <br /><br /><br /> <object width=360 height=240 data= type=application/x-shockwave-flash> <param name=data value= /> <param name=src value= /> <param name=wmode value=transparent /> </object> <a href= target=_blank><img src= alt= /></a><a href= target=_blank><img src= alt= /></a><a href= target=_blank><img src= alt= /></a> <br /><br /><br /><br />Cooking is a great joy to me ? I constantly marvel that God gave us so many things to eat and so many ways to prepare them! We could have been like cattle or something, eating pretty much the same thing, in the same way, every day for all of our lives. What a privilege to be in charge of feeding our families (and ourselves, of course), and also being able to express our creativity and knowledge of nutritional needs at the same time. (Dessert is a nutritional need, right?) I stumbled on this site when I was searching for recipes that might use up some ingredients I had in the house ? I don?t think I?ve left since then, and I?m happy to have met and shared recipes with so many nice folks around the world. <br /><br /><br /><br /><br /><img src= alt= /> <br /><br /><img src= alt= /> <br /><br /><img src= alt= /> <br /><br /><br /><a href=;jscript=0>View Verse of the Day</a> <br /><br /><br /><br /><br /><br /><img src= alt= /></p>
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