Mix 2 1/2 cups flour, sugar, yeast and salt in large bowl. Bring milk and butter to simmer in medium saucepan, stirring until butter melts. Cool to 125 degrees to 130 degrees. Stir into dry ingredients. Mix in enough remaining flour to form soft dough. Turn out onto floured surface and knead until smooth and elastic, about 5 minutes. Lightly oil large bowl. Add dough, turning to coat. Cover and let rise in warm draft-free area until doubled in volume, about 1 1/2 hours. Lightly grease baking sheet. Punch down dough. Knead in raisins. Shape dough into 7-inch-diameter round. Place on prepared sheet. Cover with towel and let rise in warm area until almost doubled in volume, about 40 minutes. Preheat oven to 375 degrees. Brush bread with egg glaze. Bake until bread is golden and sounds hollow when tapped on bottom, about 45 minutes. Transfer to rack and cool. (Can be made 1 day ahead. Wrap tightly; store at room temperature.)Subj: Potato Baps SELKIRK BANNOCK
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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