Bannock Scottish Skillet Bread Recipes

Steps:

• In a large bowl, mix the yeast and caster sugar with 250ml warm water. Let it stand for 10 mins until the mixture becomes frothy. Tip in the flour and 125g of butter and mix to form a smooth, soft dough. Knead for 5 mins, then put the mixture back in the bowl. Cover with oiled cling film and allow the mix to rise, in a warm place, until doubled in size.
• Knock back the dough by kneading it lightly for 1 min, then add the sultanas and brown sugar, kneading them in well. Grease a deep 23cm round cake tin with the rest of the butter. Shape the dough into a round and place in the tin. Allow the dough to rise for 30 mins or until it has doubled in size.
• Heat oven to 180C/160C fan/gas 4. Brush the Bannock with a little milk to glaze, then bake for 45-50 mins until risen and browned. The bread should sound hollow when removed from the tin and the base is tapped. If the bread colours too quickly, but is not quite cooked, you can cover it with foil and check after 5 mins more. Cool in the tin for 10 mins, then remove from the tin and finish cooling on a wire rack.

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.

Steps:

• Mix dry ingredients together well. Cut in the shortening using a pastry blender. Mix in the water and knead until the dough is very smooth, about 15 minutes.
• Grease a cast iron frying pan, including the sides, and press the dough into the pan. Bake on top of the stove over low heat. Watch carefully so that the bread does not brown or burn before the center is cooked. When the bread is free from the pan, turn the loaf over and continue to cook. The total cooking time will be about 10 minutes on each side.

Steps:

• Grease 3 round 8 or 9 inch cake pans.
• Measure one cup flour into a large mixing bowl and stir in the yeast, salt and hot water and put aside for a moment.
• Cream together the butter, lard (or shortening) and sugar in a separate bowl. Thoroughly combine with flour mixture.
• Stir in the flour, 1/2 cup at a time, first with a spoon and then by hand as the dough becomes more firm. If using a mixer, begin with the flat beater and replace with the dough hook when the dough gets heavy.
• The dough will be buttery and oily, hence won't cling. Add flour sufficient to make a dough that is firm but elastic.
• Kneading:.
• Place the dough on a lightly floured work surface and knead by hand for 2 minutes with a strong push-turn-fold motion, or knead for an equal length of time with the mixer dough hook.
• Add the raisins. this is a large measure and it will take a few minutes for the dough to accept them all, but in the meantime, you will be kneading the dough as you work them inches Knead by hand or with the dough hook as you work them inches.
• Knead by hand or dough hook for 8 minute, or until all of the raisins are in and the dough is an elastic but firm ball that will hold its shape in a pan.
• Shaping:.
• Divide the dough into 3 parts. Mold each piece into a large round bun and place in a pan.
• It should not touch the sides of the pan, but rise up in a gentle curve away from the sides.
• rising:.
• cover the pans with wax paper and leave the dough at room temp until risen, about 30 minutes (faster if using rapid rise yeast).
• Preheat the oven to 350 degrees 20 minutes before baking.
• Bake on the middle shelf of the oven. When tapping the bottom crust yields a hard, hollow sound, the loaves are done, about 1 hour.
• if the crust should brown too quickly, cover with a piece of foil or brown sack paper.
• Remove the breads from the oven and carefully place on a metal rack to cool.

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