Irish Bannock Recipes

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BANNOCK



Bannock image

Our ancestors made this bread when on the trail. Try throwing in blueberries or raisins for added flavor.

Provided by Carol

Categories     Bread     Quick Bread Recipes

Time 40m

Yield 12

Number Of Ingredients 5

3 cups all-purpose flour
1 teaspoon salt
2 tablespoons baking powder
¼ cup butter, melted
1 ½ cups water

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.

Nutrition Facts : Calories 148.9 calories, Carbohydrate 24.5 g, Cholesterol 10.2 mg, Fat 4.1 g, Fiber 0.8 g, Protein 3.3 g, SaturatedFat 2.5 g, Sodium 465.5 mg, Sugar 0.1 g

TRADITIONAL BANNOCKS (SCOTLAND)



Traditional Bannocks (Scotland) image

Make and share this Traditional Bannocks (Scotland) recipe from Food.com.

Provided by Sydney Mike

Categories     Breakfast

Time 40m

Yield 12 bannocks, 4 serving(s)

Number Of Ingredients 6

2 cups all-purpose flour
1/8 teaspoon ground cinnamon
1/8 teaspoon salt
3 eggs
1 tablespoon granulated sugar
1 3/4 cups whole milk (just enough to mix with flour & give a pouring consistency)

Steps:

  • In a medium mixing bowl, whisk together flour cinnamon & salt.
  • In a smaller container, lightly whisk the eggs together with the sugar & stir that mixture into the flour mixture with just enough milk to give a pouring consistency, beating well until bubbles form.
  • Grease & heat a griddle, then pour tablespoons of the mixture onto the gridle, tilting to spread the mixture thinly.
  • As soon as the bannocks are golden brown underneath, perhaps about 3-4 minutes, flip them over & brown on the other side.
  • Cool on a wire rack before serving with butter & honey.

Nutrition Facts : Calories 358.6, Fat 7.7, SaturatedFat 3.3, Cholesterol 150.2, Sodium 173.1, Carbohydrate 56.3, Fiber 1.7, Sugar 8.8, Protein 14.5

BANNOCK II



Bannock II image

This is a recipe from my friend - her Mom makes the best bannock ever using this recipe.

Provided by Mia

Categories     Bread     Quick Bread Recipes

Time 35m

Yield 6

Number Of Ingredients 5

3 cups all-purpose flour
2 tablespoons baking powder
¼ cup vegetable oil
1 ½ cups water
1 pinch salt

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • In a large bowl, mix together the flour, baking powder, salt, water and oil. Knead on a lightly floured surface for about 10 minutes. Let it rest for a minute, then spread out onto a cookie sheet to 1 inch thickness. Poke holes in the dough using a fork.
  • Bake for 15 to 20 minutes in the preheated oven, until the bottom is golden when you lift up the bread to take a peek.

Nutrition Facts : Calories 309.5 calories, Carbohydrate 48.6 g, Fat 9.7 g, Fiber 1.7 g, Protein 6.5 g, SaturatedFat 1.5 g, Sodium 338.7 mg, Sugar 0.2 g

IRISH BANNOCK



IRISH BANNOCK image

Categories     Fruit

Number Of Ingredients 8

2 cups all-purpose flour
2 tablespoons white sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons butter
1 cup buttermilk
1/2 cup dried currants

Steps:

  • Combine flour, sugar, baking soda, baking powder, and salt. Cut butter into flour mixture with pastry cutter. Add buttermilk until dough is soft. Stir in currants.
  • Turn dough out onto a lightly floured surface. Knead for 5 minutes, or until smooth. Form dough into a 7 inch round. Place on a lightly oiled cake pan or cookie sheet. Cut 1/2 inch deep cross side to side. Score with cross 1/2 inch deep on the top.
  • Bake in a preheated 375 degrees F (190 degrees C) oven for 40 minutes.

ST. MICHAEL'S BANNOCK 2



St. Michael's Bannock 2 image

This is a second recipe for St Michael's Bannock. This is a traditional Irish flatbread made and eaten for the feast of St Michael on September 29th.

Provided by Rainbow - Chef 5368

Categories     < 4 Hours

Time 1h30m

Yield 2-4 breads, 2-4 serving(s)

Number Of Ingredients 16

1 1/3 cups barley flour
1 1/3 cups oat meal
1 1/3 cups rye meal
1 cup flour
1/2 teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon clove
1 teaspoon nutmeg
2 1/2-3 cups buttermilk
1 cup raisins
3 tablespoons honey or 3 tablespoons brown sugar
2 eggs
1 cup cream
4 tablespoons melted butter

Steps:

  • Mix the barley flour, oat meal, and rye meal. Add flour, salt, baking powder, baking soda, cinnamon, cloves and nutmeg, .Mix together evenly.
  • Add the raisins and mix again.
  • Stir in the buttermilk and honey until mixture forms a ball.
  • Turn out onto a floured board and knead about 50 - 60 times, adding more flour or milk as needed. The dough will not be as smooth as some breads, but not too sticky. Do not overdo.
  • Divide dough and roll into circles about 8" in diameter and almost 1" thick (or smaller if needed for better handling). Score a Cross in each one.
  • While heating a lightly greased skillet, mix the eggs, cream, and melted butter.
  • Spread onto one of the bannocks and place the bannock, egg-side down, in the skillet and cook til the egg-side is browned.
  • Put the egg mixture on the top side, flip the bannock and cook 'til the second side is golden.
  • Repeat this application of the egg wash and flipping and cooking until each side has been cooked three times.
  • Do the same with the second bannock.
  • Serve warm with butter and honey.

Nutrition Facts : Calories 1977.2, Fat 72.4, SaturatedFat 42.1, Cholesterol 417.5, Sodium 2820.2, Carbohydrate 298.4, Fiber 25.4, Sugar 86.1, Protein 48.7

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