Bannock Scottish Skillet Bread Food

SCOTTISH BANNOCKS RECIPE

Steps:

• If you're making your own buttermilk do that first (see notes).
• Mix your oatmeal, salt and flour together in your bowl.
• Measure our your buttermilk, if you've made extra, and add the baking soda.
• Add your buttermilk mixture slowly to the oatmeal and flour mix, you may not need it all so add around a cup then use a spoon to bring it together before continuing with the rest if necessary.
• Turn the dough out onto a floured surface and split into two.
• Manipulate the dough into a flat circles the right size to suit your griddle, skillet or frying pan. Be careful not to handle the mixture too much at this stage to avoid taking any air the baking soda has added from it.
• Heat your griddle/skillet with a little oil.
• Indent your dough slightly to provide 4 sections, like you would a pizza.
• Once it's hot add the dough to your griddle/skillet.
• You should only have to turn your bannock once, leave it to brown on the underside but don't be afraid to give it a shuggle to make sure it's not stuck to the surface of the pan.
• Once you're sure it's cooked turn the bannock over to lightly brown the other side. You should be able to tap it and hear a hollow sound.
• If your bannock is too thick you may need to cook for longer on the second side but this will depend on your griddle/skillet size.

BANNOCK

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.

FRIED BREAD (I CALL IT BANNOCK)

Steps:

• Mix all ingredients together and cover and let sit AT LEAST 1 hour if not longer, the longer is sits the fluffier it will be. When you mix it together there might be a little flour left and slightly sticky that is okay. This is the type of fried bread you will be picking up to shape.
• After it sits, heat up some oil for deep-fat frying, I use a deep-fryer at home too. You can use a skillet filled with about 1 inch of oil. Heat until 375 F, or a small piece bubbles and browns in a couple minutes. When ready to fry, oil your hands and counter top. Divide dough into 3-4 pieces, When you cup your hands together like you are holding something you don't want to get away that is the amount of dough you want. Then pat it out to just a little bigger then your whole hand and put into the oil. Fry on one side until nice and golden brown, it can be a couple minutes to 5 minutes depending on what you are using, a frying pan will take less time and a deep fryer will take longer but is more safe way of frying. When golden using tongs flip over and fry on the other side until nice and golden.
• Take out and drain on paper towel, and eat with butter and jam, serve as a side bread, or top with chili, cheese, lettuce and tomato for Indian Tacos.
• I use oil to shape because it helps the dough not to stick to your hands and it keeps your oil cleaner because you won't have flour coming off the fried bread and falling to the bottom. At home I usually make it to serve with chili or soup, and the rare occasions we eat it for breakfast. We try not to eat it too often because we will get fat hahaha.

SELKIRK BANNOCK

Steps:

• 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.

BANNOCK (SCOTTISH SKILLET BREAD)

Steps:

• In a medium bowl, mix the flours, powdered milk, baking powder, and salt.
• Add the shortening and cut the fat into the dry ingredients until the mixture resembles coarse breadcrumbs. (If you will be taking this mix traveling with you, you can make this dry mix ahead of time and store it in a sealed plastic bag or container until you are ready to make your bread.)

SCOTTISH BANNOCK BREAD

Steps:

• Mix dry ingredients together well. Cut in the shortening using a pastry blender. Mix in the water and knead until the dough is very smooth, about 15 minutes.
• Grease a cast iron frying pan, including the sides, and press the dough into the pan. Bake on top of the stove over low heat. Watch carefully so that the bread does not brown or burn before the center is cooked. When the bread is free from the pan, turn the loaf over and continue to cook. The total cooking time will be about 10 minutes on each side.

SELKIRK BANNOCK

Steps:

• Grease 3 round 8 or 9 inch cake pans.
• Measure one cup flour into a large mixing bowl and stir in the yeast, salt and hot water and put aside for a moment.
• Cream together the butter, lard (or shortening) and sugar in a separate bowl. Thoroughly combine with flour mixture.
• Stir in the flour, 1/2 cup at a time, first with a spoon and then by hand as the dough becomes more firm. If using a mixer, begin with the flat beater and replace with the dough hook when the dough gets heavy.
• The dough will be buttery and oily, hence won't cling. Add flour sufficient to make a dough that is firm but elastic.
• Kneading:.
• Place the dough on a lightly floured work surface and knead by hand for 2 minutes with a strong push-turn-fold motion, or knead for an equal length of time with the mixer dough hook.
• Add the raisins. this is a large measure and it will take a few minutes for the dough to accept them all, but in the meantime, you will be kneading the dough as you work them inches Knead by hand or with the dough hook as you work them inches.
• Knead by hand or dough hook for 8 minute, or until all of the raisins are in and the dough is an elastic but firm ball that will hold its shape in a pan.
• Shaping:.
• Divide the dough into 3 parts. Mold each piece into a large round bun and place in a pan.
• It should not touch the sides of the pan, but rise up in a gentle curve away from the sides.
• rising:.
• cover the pans with wax paper and leave the dough at room temp until risen, about 30 minutes (faster if using rapid rise yeast).
• Preheat the oven to 350 degrees 20 minutes before baking.
• Bake on the middle shelf of the oven. When tapping the bottom crust yields a hard, hollow sound, the loaves are done, about 1 hour.
• if the crust should brown too quickly, cover with a piece of foil or brown sack paper.
• Remove the breads from the oven and carefully place on a metal rack to cool.

TRADITIONAL BANNOCKS (SCOTLAND)

Steps:

• In a medium mixing bowl, whisk together flour cinnamon & salt.
• In a smaller container, lightly whisk the eggs together with the sugar & stir that mixture into the flour mixture with just enough milk to give a pouring consistency, beating well until bubbles form.
• Grease & heat a griddle, then pour tablespoons of the mixture onto the gridle, tilting to spread the mixture thinly.
• As soon as the bannocks are golden brown underneath, perhaps about 3-4 minutes, flip them over & brown on the other side.
• Cool on a wire rack before serving with butter & honey.

BANNOCK (SCOTTISH SKILLET BREAD) RECIPE

Steps:

• Scottish Bannock bread is cooked in a skillet from a simple dough, making it the perfect recipe for cooking up fresh bread around your summer campfire! Yield: 1 (9-inch round) loaf Course: Bread Cuisine: Scottish Servings: 6 people1. In a medium bowl, mix the flours, powdered milk, baking powder, and salt. 2. Add the shortening and cut the fat into the dry ingredients until the mixture resembles coarse breadcrumbs. (If you will be taking this mix traveling with you, you can make this dry mix ahead of time and store it in a sealed plastic bag or container until you are ready to make your bread.) 3. 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.) 4. Add some water to your dry bread mixture and mix just until a very thick batter forms. 5. Place the better into the warm skillet and press it to roughly 1 inch thick. 6. Cook the bread for 10-15 min. Once the bottom is a dark golden and the top of the batter is starting to dry out, flip the loaf. 7. Bake the loaf on the second side for 10-15 minutes. (If your bannock takes any less than 10 minutes to bake on a side before the crust starts to burn, then your