Bannock

Bannock is a slightly sweet, fruit loaf a bit like a teacake but darker sort of toffee taste.

It is good for afternoon tea but also goes very well with cheese. This recipe I do not think is an original as it would have once been cooked on a griddle and would not have any yeast, more like an unleavened flat bread.

You will need

7g fast-action yeast

1 tsp caster sugar

250ml/9fl oz lukewarm water

500g/1lb 2oz strong white flour

125g/4½oz unsalted butter

250g/9oz dried mixed fruit

50g/2oz light muscovado sugar

Egg glaze

Start by mixing your yeast and caster sugar in the water , let it sand for a while so the mix goes all frothy.

While you are doing that gently melt the butter. Now sift your flour in to a large bowl and add the melted butter and the yeast and bring this altogether to make a dough. Now turn it out on to a lightly floured surface and knead for about 5 minutes until you have a smooth elastic dough.

Now put the dough into a lightly oiled bowl and cover, let it prove in a warm place for about 60 minutes until it has doubled in size.

When it has risen knock down the dough and place on a lightly floured surface once more so it is flat. Now sprinkle the fruit and muscovado sugar over it and then knead it all together so that it is all combined.

Shape the dough into a round  loaf and place on a greased baking sheet cover again with a damp tea towel and leave to rise once more  in a warm place again for 30 minutes. Or until it has doubled in size once more.

Now preheat the oven to 180c/350f, then glaze the loaf with some egg wash and bake for 45 to 50 minutes until risen and is nice and brown. If  it looks like it is getting to dark cover with some tin foil to protect the top.

Take it out and let it cool before slicing and serving. Like all bread, it is at its very best still warm from the oven with a little butter just melting in to it.