Scottish loaf

Description

They say the recipe appeared in Scotland in the sixteenth century from Italy, cook it in New year's eve, a variant of the recipe from the edition of 1841 cookbook. I thought that this cake is a rarity.

Ingredients

Flour

1 kg
Yeast

1 Tbsp
Water

450 g
Salt

2 tsp
Butter

350 g
Candied

180 g
Pepper Jamaican

1 tsp
Ginger

1 tsp
Carnation

4 piece
Nutmeg

0.5 tsp
Raisins

0.5 kg
Saskatoon

0.5 kg

Cooking

Dissolve the yeast in warm water. Butter cut into pieces. Let stand up a little yeast and butter. Add in water with yeast flour and salt and kneaded. Then put the dough on the table, entered him gradually, all the oil and knead the dough for 15 minutes (who knows, who is not more :-) ).

Put in a large bowl, cover with a towel and leave for 2 hours – during this time the dough doubles in volume.

Prepare the filling. Candied pieces of candied fruit, put in boiling water for 1 minute, recline and finely chop. (I think candied peel, which then need to soak with success can replace fresh, the recipe is very old, then the fresh crust was hardly available before the new year). Grind the spices, combine with the crust.

Almonds blanchere is cleared. Start to peel almonds handy towel. Just wrap the almonds in a towel and roll – lots of hard to clean. Chop the almonds with a knife, add to the crusts.

Also add the raisins, currant. Currant is a dried seedless grapes are small and dark. I love raisins, don't know if any of them are of this sort :-). Aromatizers it's all cognac (optional). Leave the stuffing to stand up.

The deposited dough, knock the air out. Divided into two parts – 1/3 and 2/3. Most make a circle, pour all the filling, mix everything. A small part of the roll out with a rolling pin, in the middle put the dough with stuffing, zasiyaet, turn seam down.

You only need the ring to get the shape right-neat. I baked it all in the form of detachable. The ring and the bottom of the form grease with oil, sprinkle with flour, put a loaf of bread. Height she should be 7-8 cm. Pierce the loaf from top to bottom.

Put loaf in the oven, preheated to 190 degrees for 1.5 hours. After an hour, remove the ring, to the side is also browned. Roll top looks very simple. Because the Main thing is what's inside :-). Scottish bun is ready. It does not get stale a week, start eating, it is recommended the day after baking.

I still sprinkled as we passed by Easter. :-).

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