how do you make bannock??

Question

it is a baked flat bread, what are the ingredients, and how do you make it, thanks,

Answer 1

here is the origanal

flaky scottish bannkock bread

Ingredients:
700 ml(2 3/4 cups)corn flour
30 ml(2 tbsp)baking powder
7 ml(1/2 tsp)salt
45 ml(3 tbsp)lard
150 ml(2/3 cup)water


Directions:
Preheat oven to 230 degrees C(450 degrees F.). Grease lightly a heavy cast iron frying pan, or baking sheet. Stir and blend together the flour, baking powder and salt. With a pastry blender or two knives, cut in finely the lard. Then gradually stir in the water. Stir with a fork to make a soft, slightly sticky dough. Turn dough on a lightly floured surface and knead gently 8 to 10 times. Roll out or pat 1/2-inch thick, or flatten dough to fit fry pan. Cook in fry pan on hot ashes over open fire(turn bannock to brown both sides) or on baking sheet in oven for approximately 12 to 15 minutes, or until light golden brown. Cut and serve with butter. Makes 1 loaf.

Answer 2

Bannock Recipe

4 cups flour

4 teaspoons baking powder

1 teaspoon salt

4 tablespoons oil

Add enough water to achieve a bread dough consistency

You can replace a portion of the white flour with an equivalent amount of whole grain flour of choice, and include some dried fruit of choice, wheat germ, bran, and nuts of choice. The bannock can also be seasoned with brown sugar and cinnamon.

Mix ingredients well and knead for approximately ten minutes. Grease and heat a fry pan. Form the dough into cakes about 1/2 inch thick and dust lightly with flour. Lay the bannock cakes in the frying pan and hold them over the heat. Shake the pan at intervals to prevent the bannock from sticking to the pan. Once a bottom crust has formed and the dough has hardened enough to hold together, you can turn the bannock cakes.

Cooking takes 12-15 minutes. Test whether or not the bannock is ready by inserting a clean toothpick or sliver into the loaf. If it comes out clean, the bannock is ready to eat.

If you don't have a fry pan you can make a thicker dough by adding less water. Roll the dough into a long ribbon, no wider than an inch. Wind this around a preheated green hardwood stick and cook over a fire, turning occasionally, until the bannock is cooked.

Answer 3

Bannock

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".
2 cups flour
2 tablespoons baking powder
2 tablespoons sugar (or less, if you prefer your bannock less sweet)
2 pinches salt
water, at room temperature

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.

Answer 4

(m)

Bannock is simple. Basically it is just a pan fried bread dough. Lots of leeway in this recipe. Use your imagination with it. It can't be hurt! LOL (unless you try and add chocolate chips! ech.!)

Flour
Baking Powder
Water
Salt
Lard or fat
As to how much of each? I haven't a clue. I usually try about what I assume would be:

3 cups of flour
tsp baking powder
pinch of salt
enough water to mix into a paste like dough
Lard fry it in. Use a lot. 1/4" in bottom of fry pan and add more later if needed.

Put it in the pan of hot grease and cook away! You can put it in as one piece, or shape it into "buns".

I like to put in cheese chunks (small). Or cinnamon and raisins. Or wild blueberries. I also like it with lots of sugar sometimes (if I'm craving sweets in the bush). If I have butter, I love to eat it hot and dripping in butter or even syrup. Or just dipped into melted moose fat.

I usually fry it in a fry pan. One side at a time, slowly, if you have it leaned into the fire. Or, if you've lost the fry pan in the creek, make the dough thicker and wrap it around a green willow branch to cook over the coals.

Sometimes I bake it too. Grease bottom and sides of a bread pan, and place in oven. What temp? I've no idea. I'd guess not too hot though, cause it is thick and takes time for the middle to get done right. Can also wrap in tin-foil and bake like that. In order not to burn it this way though, I usually put it UNDER the coals, deep in the ashes or if it's a new fire, under the dirt. Slow and cooler is the ticket here.

Oh! And if you are making a big pot of stew to last a day or so? Dump in a couple of pieces of bannock (as if you were making a bun) and it can be called a dumplin

Answer 5

Buttermilk Bannock

1 1/2 cups whole-wheat flour, sifted
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup buttermilk, plus
2 tablespoons buttermilk, if needed
24 servings 1 loaf

1. 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.
2. Shape dough into a round and place on a lightly floured baking sheet.
3. Cut an X into the top with a very sharp knife.
4. Spray a piece of foil large enough to cover bread with cooking spray or oil and place over bread.
5. Bake for 30 minutes at 425 degrees, remove foil and return to oven until top is browned, about 10 minutes.
6. Cool on wire rack.

Answer 6

go to www.scotland.com and follow the prompts

Answer 7

www.breadrecipe.com/recipes