Step 1Mix flour and dash salt in bowl. In another small bowl, combine yeast with water and 1 teaspoon sugar and mix to a paste, then stir in remaining sugar.
Step 2Melt butter with milk in small saucepan, then cool until lukewarm. Combine with yeast mixture. Pour liquid ingredients into flour mixture and stir to form soft dough.
Step 3Turn dough out onto floured board and knead at least 10 minutes until smooth and elastic. Put kneaded dough into lightly oiled bowl. Cover with plastic wrap and let rise in warm place until doubled in size, 2 hours.
Step 4Turn dough onto board again, press flat and sprinkle raisins and peel over. Form into ball and knead again to mix raisins and peel through. Shape into round dome about 10 inches in diameter--a bannock. Raisins will break up with kneading and create pretty, brown-flecked dough.
Step 5Brush top and sides with beaten egg, then leave in warm place until well-risen, about 1 hour.
Step 6Bake at 425 degrees 15 minutes, then reduce heat to 375 degrees and bake 20 minutes more. Remove from oven. Test for doneness by tapping base of loaf. It should sound hollow. Cool before slicing.