Bannock Scottish Skillet Bread Recipes

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

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.

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.)

BANNOCK (SCOTTISH SKILLET BREAD) RECIPE

Steps:

• Scottish Bannock bread is cooked in a skillet from a simple dough, making it the perfect recipe for cooking up fresh bread around your summer campfire! Yield: 1 (9-inch round) loaf Course: Bread Cuisine: Scottish Servings: 6 people1. In a medium bowl, mix the flours, powdered milk, baking powder, and salt. 2. 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.) 3. Grease a 9-inch cast iron skillet and warm it over the fire coals (or stove on medium heat). (Your goal is to get the pan hot enough that the batter will sizzle when it hits the pan, but not so hot that the oil is smoking.) 4. Add some water to your dry bread mixture and mix just until a very thick batter forms. 5. Place the better into the warm skillet and press it to roughly 1 inch thick. 6. Cook the bread for 10-15 min. Once the bottom is a dark golden and the top of the batter is starting to dry out, flip the loaf. 7. Bake the loaf on the second side for 10-15 minutes. (If your bannock takes any less than 10 minutes to bake on a side before the crust starts to burn, then your