Scottish Plain 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.)

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.

SCOTTISH BAPS - SOFT MORNING BREAD ROLLS

Steps:

• Rub the butter into the flour and make a well in the centre.
• Cream the yeast with the sugar, then add the liquid and salt, and pour into the well. Mix to a slack dough, adding extra warm liquid if required.
• Allow to rise until the dough has doubled in bulk, for about an hour or two according to temperature.
• Knead, and divide in eight even pieces. Knead each into a ball about the size of a fist, and flatten with the hand. Then lightly roll to a round with a rolling-pin.
• Place the ball doughs on a well-floured baking tray/s, lightly pressing your thumb in to the middle of the baps. Brush with milk and sprinkle flour all over the top of the baps. Prove for 15 to 20 minutes until well risen.
• Bake in the oven at 200°C (400°F) mark 6 for 10 minutes, or until firm and lightly golden brown, but still soft - tap them underneath and they should sound hollow when they are cooked. . Cool on a wire rack. Dust with more flour.
• These freeze very well - serve them with assorted fillings for sandwiches or just split whilst warm and spread with butter.
• US conversions: 1 lb flour = 4 cups. 2 ozs butter = 1/2 stick butter.

PLAIN FLOUR BREAD

Steps:

• Heat the oven to 200C/180C fan/gas 6 and line a 900g loaf tin with baking parchment. Put a flat baking sheet in the oven to get really hot.
• Mix the flour, bicarb, salt and sugar in a large bowl until evenly distributed. Make a well in the centre and tip in the yogurt. Bring together to make a slightly sticky dough.
• Lightly dust the dough with extra flour and form into a fat log, around the same size as the tin. Put in the tin. Dip a wooden spoon in flour and make a line along the centre. Top with a small handful of oats or seeds, if you like.
• Bake on the hot baking sheet for 40-45 mins or until golden brown. Leave to cool in the tin then turn out onto a wire rack to cool completely before cutting into slices.