BUTTERMILK BANNOCK
When I was a little girl, we used to make bannock over the fire. I loved it. My Mom hated it. Which made me love it even more!
Provided by Saturn
Categories Breads
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Stir flour, baking powder, salt, baking soda and raisins together.
- Separately, fork-blend eggs and buttermilk, then add to dry ingredients.
- Stir until sticky batter is formed.
- Scrape batter onto well-floured surface and knead lightly.
- Shape batter into ball, then place in round non-stick casserole that has been sprayed with cooking spray.
- Mark a cross in the center, using a sharp knife.
- Bake uncovered in preheated 350-degree oven for about 1 1/4 hours.
- Wait 10-15 minutes before attempting to remove bread from casserole and then cool on wire rack.
- If desired, cut loaf into quarters and then slice thinly.
Nutrition Facts : Calories 425.8, Fat 3.1, SaturatedFat 1, Cholesterol 73, Sodium 818.4, Carbohydrate 86.3, Fiber 3.1, Sugar 17.6, Protein 13.5
IRISH BANNOCK
There are dozens of version of Bannock recipes, which is a traditional bread in Ireland that's often eaten for breakfast with tea and plenty of farm-fresh butter or jam. This version is a traditional recipe for a basic Bannock.
Provided by Vickie Parks
Categories Other Breads
Time 55m
Number Of Ingredients 9
Steps:
- 1. Preheated oven to 375°F (190°C). Lightly grease a baking sheet; set aside.
- 2. Combine flour, sugar, baking soda, baking powder, and salt. Cut butter into flour mixture with pastry cutter. Add buttermilk until dough is soft. Stir in currants and raisins.
- 3. Turn dough out onto a lightly floured surface. Knead for 5 minutes, or until smooth. Form dough into a 7 inch round. Place on prepared baking sheet (or you can use an 8- or 9-inch round cake pan, greased). Using a sharp knife, score a 1/2 inch deep cross on the top. This allows the loaf to expand.
- 4. Bake at 375°F for 40 minutes or until golden brown on top. Serve warm with butter or jam.
BANNOCK
Our ancestors made this bread when on the trail. Try throwing in blueberries or raisins for added flavor.
Provided by Carol
Categories Bread Quick Bread Recipes
Time 40m
Yield 12
Number Of Ingredients 5
Steps:
- Measure flour, salt, and baking powder into a large bowl. Stir to mix. Pour melted butter and water over flour mixture. Stir with fork to make a ball.
- Turn dough out on a lightly floured surface, and knead gently about 10 times. Pat into a flat circle 3/4 to 1 inch thick.
- Cook in a greased frying pan over medium heat, allowing about 15 minutes for each side. Use two lifters for easy turning. May also be baked on a greased baking sheet at 350 degrees F (175 degrees C) for 25 to 30 minutes.
Nutrition Facts : Calories 148.9 calories, Carbohydrate 24.5 g, Cholesterol 10.2 mg, Fat 4.1 g, Fiber 0.8 g, Protein 3.3 g, SaturatedFat 2.5 g, Sodium 465.5 mg, Sugar 0.1 g
BUTTERMILK BANNOCK
Yummy Scottish bread. Great flavor and naturally low fat! Great bread for sweet or savory uses. I posted this recipe for the Zaar World Tour 2005- Scotland. This recipe was modified by me after experimenting with a recipe by the same name found on page 331 of "Prairie Home Cooking" by Judith M. Fertig, which reads... "This is a simple bread of the dispossessed. Brought to Canada by the Scots who were displace3d from their lands during the infamous 'clearances' of the late 1700's. Bannock would eventually become one of the first breads that Native Americans learned to make when they were confined to reservations in the prairie states......" I pride myself on being both Scottish and American Indian as well as a pretty good genealogist and a history buff. This recipe was well-researched before posting to Zaar as such.
Provided by Mamas Kitchen Hope
Categories Breads
Time 55m
Yield 1 loaf, 24 serving(s)
Number Of Ingredients 5
Steps:
- Using a wooden or strong spoon mix all dry ingredients together and add 1/4 c buttermilk, adding up to 2T more if needed to make a soft dough.
- Shape dough into a round and place on a lightly floured baking sheet.
- Cut an X into the top with a very sharp knife.
- Spray a piece of foil large enough to cover bread with cooking spray or oil and place over bread.
- Bake for 30 minutes at 425 degrees, remove foil and return to oven until top is browned, about 10 minutes.
- Cool on wire rack.
Nutrition Facts : Calories 26.9, Fat 0.2, Cholesterol 0.1, Sodium 127.5, Carbohydrate 5.6, Fiber 0.9, Sugar 0.2, Protein 1.1
NATIVE AMERICANS BUTTERMILK BANNOCK
ONE OF FIRST BREADS THAT NATIVE AMERICANS LEARNED TO MAKE WHEN THEY WERE CONFINED TO RESERVATIONS IN THE PRAIRIE STATES. IT IS EASY TO PREPARE,BANNOCK IS A LOWFAT BREAD THAT IS GOOD FOR BREAKFAST WITH A SWEET OR TART BERRY JELLY.
Provided by Robin Poindexter
Categories Other Breads
Time 1h10m
Number Of Ingredients 4
Steps:
- 1. Preheat oven to 425 degrees.lightly flour a baking sheet.sift flour,soda,salt together into a mixing bowl,then invert sifter and shake it so that the bran that remains in it falls into the dry ingredients.stir in the buttermilk with a wooden spoon to make a soft dough.
- 2. shape dough into a round and place the round on the baking sheet. mark the top of the round in quarters with a sharp serrated knife.lightly oil or spray with cooking spray,a sheet of aluminum foil and cover dough with foil.
- 3. Bake bannock for 30 min. remove foil and bake for 10 min more. or until crust has just browned.Remove from the oven to cool on a rack.
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