It's a Dog's Life

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by Eleanor Atkinson

   When the time-gun boomed from Edinburgh Castle, Bobby gave a startled yelp. He was only a little country dog—the very youngest and smallest and shaggiest of Skye terriers-bred on a heathery slope of the Pentland hills, where the loudest sound was the bark of a collie or the tinkle of a sheep-bell. That morning he had come to the weekly market with Auld Jock, a farm laborer, and the Grassmarket of the Scottish capital lay in the narrow valley at the southern base of Castle Crag.

Ingredients

3 h 5 m12 servings279 cals

• Giant Food
• 11740 Rousby Hall Rd
• LUSBY, MD 20657

• 3/4 cup milk
• 1/2 cup butter
• 3 cups bread flour
• 2 tablespoons white sugar
• 1 (.25 ounce) package instant yeast

• 1/2 tsp cinnamon
• 1/2 teaspoon salt
• 1 cup Pecan pieces
• 1 egg yolk
• 1 tablespoon water
• Add all ingredients to list

Directions

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• Prep
  20 m
• Cook
  45 m
• Ready In
  3 h 5 m

1. In a small saucepan heat milk to simmering and remove from heat. Mix in the butter and stir until melted. Let cool until lukewarm.
2. In a large bowl, mix flour, sugar, yeast and salt. Stir lukewarm milk into flour mixture until a soft dough is formed. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
3. Deflate the dough and turn it out onto a lightly floured surface. Knead in raisins and nuts and shape into a large round loaf. Place the loaf on a lightly greased baking sheet, cover with a damp cloth and let rise until doubled in volume, about 60 minutes.
4. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, beat together egg yolk and water.
5. Brush risen loaf with egg yolk mixture. Bake in preheated oven until loaf is golden and bottom sounds hollow when tapped, about 40 minutes. Transfer to a wire rack to cool.