Irish Bannock Food
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
BANNOCK
This is an adopted recipe. The original introduction stated "Bannock is a Native Indian fry bread. Simple and quick to make. This recipe comes from a magazine article. The woman who taught the author of the article to make bannock said that "rich Indians add raisins to their bannock"."
Provided by Pamela
Categories Quick Breads
Time 15m
Yield 4 pieces, 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix flour, baking powder, sugar and salt together.
- Mix with enough water so that the mixture becomes a dough.
- Form into 4-6 large, thick patties.
- Fry on lightly oiled frying pan, turning when the bottom is golden.
- (You may also bake in the oven.) Good served warm.
- If desired, spread with honey, jam, butter, or peanut butter.
- Traditionally bannock would have been made with whatever ingredients were on hand.
- For example, adding blueberries if they're in season.
- This freezes well. Freeze, already baked, in a labeled ziploc bag with the air squeezed out as much as possible. To serve, bring to room temperature by removing from the bag and letting rest on the counter for a few hours. SPeed up the process, by baking or microwaving until the desired temperature is reached.
TRADITIONAL BANNOCKS (SCOTLAND)
Make and share this Traditional Bannocks (Scotland) recipe from Food.com.
Provided by Sydney Mike
Categories Breakfast
Time 40m
Yield 12 bannocks, 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 358.6, Fat 7.7, SaturatedFat 3.3, Cholesterol 150.2, Sodium 173.1, Carbohydrate 56.3, Fiber 1.7, Sugar 8.8, Protein 14.5
SELKIRK BANNOCK
Serve this Scottish classic with plenty of butter. If you have any leftover, toast it for breakfast or use for a bread & butter pudding
Provided by Gerard Baker
Categories Afternoon tea, Breakfast, Treat
Time 2h30m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 525 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 93 grams carbohydrates, Sugar 47 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.04 milligram of sodium
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