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* Note: Mixed peel is a wonderful baking staple available in Britain which is basically dry, slightly candied citrus peel.
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I do not find the equivalent here, but I got nice results using some of Trader Joe's special mixed dry fruit combinations (like tropical fruit combination).
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Mix flour and dash salt in bowl.
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In another small bowl, combine yeast with water and 1 tsp.
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sugar and mix to a paste, then stir in remaining sugar.
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Heat butter with lowfat milk in small saucepan, then cold till lukewarm.
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Combine with yeast mix.
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Pour liquid ingredients into flour mix and stir to create soft dough.
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Turn dough out onto floured board and knead at least 10 min till smooth and elastic.
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Put kneaded dough into lightly oiled bowl.
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Cover with plastic wrap and let rise in hot place till doubled in size, 2 hrs.
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Turn dough onto board again, press flat and sprinkle raisins and peel over.
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Form into ball and knead again to mix raisins and peel through.
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Shape into round dome about 10 inches in diameter - a bannock.
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Raisins will break up with kneading and create pretty, brown-flecked dough.
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Brush top and sides with beaten egg, then leave in hot place till well-risen, about 1 hour.
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Bake at 425 degrees 15 min, then reduce heat to 375 degrees and bake 20 min more.
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Remove from oven.
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Test for doneness by tapping base of loaf.
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It should sound hollow.
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Cold before slicing.
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This recipe yields 12 servings.
