Scottish Coke 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 (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.)

IRISH SODA BREAD COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine dry ingredients in a mixing bowl. With a pastry blender, cut in butter until mixture resembles coarse meal. Stir in currants.
• Mix in beaten egg. Pour in milk and mix with a fork to make a soft dough (may need a little more milk).
• On a floured surface, shape dough into a ball and knead lightly 5 or 6 times. Roll out dough to 1/4 inch thick and cut into squares and triangles with a knife (approximately 2 inches in diameter).
• Bake for 12 to 14 minutes or until slightly browned.

EASY SODA BREAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix together the flour, salt and bicarb in a bowl. And if you'd like rosemary bread, add the chopped rosemary too.
• Mix together the milk and lemon juice in a jug, and wait for a minute as it magically turns into buttermilk. Then stir in the honey, and simply pour it into the flour mixture. Stir it with a knife for a minute until the whole thing comes together into a sticky dough.
• Tip onto a floured work surface and shape it into a ball.
• Put the ball on a floured baking tray and, using a sharp knife, make a deep cross on top.
• Put in the oven and bake for 40 mins.
• Cool on a wire rack until warm, then slice and serve.

SCOTTISH SODA BREAD

Steps:

• In a large mixing bowl, combine whole wheat flour, bread flour, and 1/4 cup of the rolled oats. Blend in the baking powder, soda, salt, and butter. Make a hole in the center of the mixture and add the buttermilk. Stir until stiff dough forms. Sprinkle remaining 1/4 cup oats on bread board. Turn dough out onto board and knead for just 1 minute, shaping it as you go into a perfect round loaf. There should be a rather thick coating of the extra oats on the outside of the loaf.
• Cover baking sheet with parchment paper or lightly grease it. Place loaf seam side down on top of baking sheet. With sharp knife, make a cross slash in the top of the loaf about 1/2 inch deep. Preheat oven to 375°F Bake for 35 to 40 minutes or until loaf sounds hollow when tapped. Transfer to rack and brush generously with melted butter. For good slicing, cool for at least 4 hours. Makes 1 loaf.
• Great Whole Grain Breads B. Ojakangas.

SCOTTISH COKE BREAD

Steps:

• In a large bowl, stir together the flour, rolled oats, sugar, baking powder, baking soda, and salt.
• In another bowl, beat with a fork, the egg, shortening, and vanilla extract until well blended; add to the flour mixture.
• Add the Coke, prunes, and nuts; blend thoroughly with a spoon.
• Turn into a well-greased, lightly floured, 9x5x3-inch loaf pan.
• Bake in a preheated, 350°F oven for about 1 hour or until a wooden toothpick inserted in the center comes out clean.
• Cool on a rack for 20 minutes before removing the bread from the pan.
• Store in foil overnight before slicing.

COCA COLA BANANA BREAD

Steps:

• Set oven to 300 degrees.
• Grease two 9 x 5-in loaf pans, or mini loaf pans.
• Puree the bananas; set aside.
• Mix together the sugars, oil, eggs and vanilla.
• Sift all dry ingredients (except the chocolate chips and nuts).
• Mix together, the dry ingredients with the sugar/oil mixture, adding the banana puree and the 1 cup cola.
• Add the chips and the nuts, if using.
• Spoon batter into prepared pans.
• Set pans on a baking sheet.
• Bake for 1 hour and 20 mins, or until cakes test done.

SODA FARLS

Steps:

• Tip the flour into a large bowl and stir through the salt, sugar and bicarb. Make a well in the centre and pour in the buttermilk, then swiftly stir to combine. Tip onto a lightly floured surface and knead briefly. Roll into a roughly 20cm circle and cut into quarters.
• Heat a skillet or heavy-based frying pan over a low-medium heat. Add the farls and cook for 8-10 mins on each side, or until golden brown and cooked through. Remove from the heat and leave the farls to cool in the pan for 10 mins. Split open and eat warm with butter.

COKE A COLA BREAD

Steps:

• Mix soda with pancake mix just till wet. Do not over mix. Dough will be very lumpy and thick.
• Grease a bundt pan add mix bake at 4OO degrees for 45-60 minute.
• Let cool at least a little bit to make it easier to cut.

SCOTTISH BROWN BREAD

Steps:

• Set oven to 325°F.
• Grease a l-pound loaf tin.
• Mix the flours, salt, baking soda and cream of tartar together in a bowl.
• Add the golden syrup and mix with sufficient of the milk to form soft dough.
• Turn out on to a floured surface and knead very gently.
• Place in the tin and cover with foil.
• Bake for about 50 minutes then remove the foil and bake for a further 10 minutes until the top is nicely browned.
• Turn out on to a wire rack to cool.
• Eat at once.

IRISH AND SCOTTISH GAELIC SODA BREAD SCONES

Steps:

• Pre-heat the oven to 220C/450F.
• Mix all the dry ingredients together in a large bowl. Make a well in the centre and add the smaller quantity of buttermilk, 400ml or 14 fluid ozs.
• Mix by hand, adding more buttermilk if necessary, until you have a soft but not sticky dough.
• Turn out on to a floured surface and knead lightly - just enough to shape the dough into a round. Flatten it to about 2.5cm/1in thick and cut out 8-10 scones, using a 7.5cm/3in plain cutter.
• Put on to a floured baking tray and bake for about 20 minutes, until well risen and golden. Leave to cool slightly on a wire rack.
• Serve with soup, stews or traditional breakfasts.