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 II
This is a recipe from my friend - her Mom makes the best bannock ever using this recipe.
Provided by Mia
Categories Bread Quick Bread Recipes
Time 35m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- In a large bowl, mix together the flour, baking powder, salt, water and oil. Knead on a lightly floured surface for about 10 minutes. Let it rest for a minute, then spread out onto a cookie sheet to 1 inch thickness. Poke holes in the dough using a fork.
- Bake for 15 to 20 minutes in the preheated oven, until the bottom is golden when you lift up the bread to take a peek.
Nutrition Facts : Calories 309.5 calories, Carbohydrate 48.6 g, Fat 9.7 g, Fiber 1.7 g, Protein 6.5 g, SaturatedFat 1.5 g, Sodium 338.7 mg, Sugar 0.2 g
FRIED BANNOCK
Make and share this Fried Bannock recipe from Food.com.
Provided by moose Belfour
Categories Breads
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Mix half the flour with the remaining dry ingredients.
- Add water until the mixture becomes thick, "like a paper mache paste".
- Add more flour until the dough feels like a soft earlobe.
- Heat the oil or lard over a medium-high heat until very hot, but not smoking.
- Break off small pieces of the dough and flatten each to the size of your palm, about 1/2-inch thick.
- Place the pieces in the hot oil, turn after about 3 minutes, or when golden brown.
- Place the bannock on a paper towel to soak up the excess grease.
- Serve plain or with 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
GREASE BANNOCK
This Aboriginal bread goes great with anything. You can top it with taco or pizza ingredients or just eat it plain.
Provided by Misty Sparvier
Categories Native American
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix flour, yeast, sugar and salt together in a bowl.
- Make a hollow cone shape in the middle of the dry ingedients and slowly mix in oil and warm water.
- Starting from the center and working outwards in a circle motion, more and more flour will slowly work its way to form a dough.
- Start to knead the dough until all the flour is worked in.
- Pour enough oil to cover the out side of the dough in the bowl.
- Let sit until doubled in size. "I like to heat the oven for 10 minutes on 250C degrees, then place dough in there":p.
- After it doubles in size, put the 4 cups of grease in a large pot and heat on high for 15 minutes.
- Turn lower like a few millitmeters.
- Then roll dough out to a 1/2 centimeter thickness on a well greased surface. Cut in to favorable size.
- Place carefully into a pot and brown on each side.Next, place to cool.
- After, this delicious bread can be fozen or topped with an endless choice of toppings.
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
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- Grease a 9-inch cast iron skillet and warm it over the fire coals (or stove on medium heat). (Your goal is to get the pan hot enough that the batter will sizzle when it hits the pan, but not so hot that the oil is smoking.)
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- Finely grind the oatmeal in a food processor or blender, and then transfer to a medium-sized mixing bowl.
- To the oats, whisk in the flour, baking soda, and salt, and then mix in the buttermilk until a dough is formed.
- Turn the dough out onto a floured surface, knead once or twice to bring it together, and then form the dough into an 8-inch (20 cm) disc.
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