bannock

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How to Make Bannock Bread

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Recipe origin: Canada Aboriginals

Bannock may be baked in the oven or over a charcoal or open fire (recipe for Bannock on a Stick follows).

Ingredients

• 4 cups all-purpose flour
• 1 Tablespoon sugar
• 2 Tablespoons baking powder
• ½ teaspoon salt
• 2 cups milk (or water)

Procedure

1. Combine flour, baking powder, sugar, and salt in a large mixing bowl.
2. Measure the milk (or water) and add it to the flour mixture, stirring with a fork to combine. A dough should form. If the mixture seems too dry and crumbly, add more liquid, one Tablespoon at a time.
3. Turn the dough out onto a surface lightly coated with flour. Knead for about 3 minutes. (To knead, press down the dough, turn it clockwise, fold it in half and press it down. Repeat.)
4. Preheat oven to 350°F (180°C).
5. Pat the dough into a circle about ¾-inch thick. Transfer the dough to a well-greased cookie sheet. Prick the surface of the dough all over with a fork.
6. Bake about 20 to 30 minutes, or until golden brown.

A flat round cake made from oat, rye, or barley meal and baked on a hearth or griddle. Pitcaithly bannock is a type of almond shortbread containing caraway seeds and chopped peel.

[BAN-nuhk] Baked on a griddle, this traditional Scottish cake is usually made of barley meal and oatmeal. Bannocks are sometimes flavored with almonds and orange peel and are particularly popular at breakfast or high tea.