Category: bread/dessertPrice: £1.59 Ingredients: wheatflour, water, sultanas, yeast, vegetable fat, butter, almond paste, salt, sugar, emulsifiers According to internet sources, Selkirk bannock is a rich tea bread originally made by a baker in Selkirk market in 1859. It is the kind of thing that would have been served at one of those "high tea" things. According to the same source, Selkirk bannock was a favorite of Queen Victoria. The bread shown is not the traditional shape for this bread. Traditionally, it is a large round loaf. Since I didn't know if I would like it, I bought the smaller size, which was loaf shaped. It is a yeast bread with a lot of raisins. The one I bought was made in Scotland. If you look at the picture, you can see that it looks like there are a lot of raisins. There are actually even more. It is lightly sweet, with most of the sweetness coming from the copious raisins. The texture is dry, but not chewy or stale. It is a lot like American raisin bread, but without cinnamon. And with an absolutely absurd number of raisins. I tried one slice plain, and buttered another one. It is markedly better with some butter to moisten it up. I observed that it would probably be a fantastic breakfast if it was lightly toasted and sprinkled with cinnamon and sugar. But I cannot stress too much how many raisins there were. When I ate, they were falling out of the bread and onto my plate like a little raisin avalanche. If you don't like raisins, don't even think about it. But I quite liked this. It was more like the context in which I expect to find raisins: in a loaf of raisin bread.
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Alana Muir © 2006