In a large bowl, mix the yeast and
caster sugar with 250ml warm water.
Let it stand for 10 mins until the mixture
becomes frothy. Tip in the flour and 125g
of butter and mix to form a smooth, soft
dough. Knead for 5 mins, then put the
mixture back in the bowl. Cover with
oiled cling film and allow the mix to rise,
in a warm place, until doubled in size.
Knock back the dough by kneading
it lightly for 1 min, then add the sultanas
and brown sugar, kneading them in well.
Grease a deep 23cm round cake tin with
the rest of the butter. Shape the dough
into a round and place in the tin. Allow
the dough to rise for 30 mins or until
it has doubled in size.
Heat oven to 180C/160C fan/gas 4.
Brush the Bannock with a little milk to
glaze, then bake for 45-50 mins until risen
and browned. The bread should sound
hollow when removed from the tin and
the base is tapped. If the bread colours
too quickly, but is not quite cooked, you
can cover it with foil and check after
5 mins more. Cool in the tin for 10 mins,
then remove from the tin and finish
cooling on a wire rack.