Buttermilk Bannock Recipes

Steps:

• Mix flour, baking powder, sugar, and salt.
• Work in the margarine using hands until you make a nice crumble. If you have Olivina margarine in your area, I find this makes for the best bannock.
• Gradually mix in enough milk to make soft but not sticky. Knead.
• Shape into a ball, place on a greased baking sheet, then flatten into a circle about 1 inch thick.
• Bake at 425°F (220°C) for 25 minutes or until lightly browned.

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.

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:

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

Steps:

• Stir flour, baking powder, salt, baking soda and raisins together.
• Separately, fork-blend eggs and buttermilk, then add to dry ingredients.
• Stir until sticky batter is formed.
• Scrape batter onto well-floured surface and knead lightly.
• Shape batter into ball, then place in round non-stick casserole that has been sprayed with cooking spray.
• Mark a cross in the center, using a sharp knife.
• Bake uncovered in preheated 350-degree oven for about 1 1/4 hours.
• Wait 10-15 minutes before attempting to remove bread from casserole and then cool on wire rack.
• If desired, cut loaf into quarters and then slice thinly.

Steps:

• Mix the dry ingredients and berries, then slowly mix in enough water to make a stiff dough. Roll it out (unrugged) or form it with your hands (rugged) and then either fry it in a bit of oil, bake it or you can even "GRILL IT!". Brush the grill with oil. Grill it over medium heat, lid down for about 5 minutes per side, tops.

Steps:

• Preheat oven to 450°F.
• Whisk together flour, baking powder, baking soda, salt, and sugar in a bowl. Blend in shortening with your fingertips or a pastry blender just until mixture resembles coarse meal. Form a well in center and pour in buttermilk, stirring mixture with a fork until dough just comes together. Turn out dough onto a lightly floured surface and gently knead 3 or 4 times, then pat dough into a 1-inch-thick round.
• Transfer dough to an ungreased baking sheet and prick top all over with a fork. Bake in middle of oven until golden, 30 to 35 minutes.
• Transfer bannock to a rack and cool to warm. Serve warm or at room temperature, cut into wedges.

Steps:

• Sift dry ingredients together into a bowl.
• Cut in the lard and add water, taking care not to over mix.
• Melt some lard in a skillet or Dutch oven, drop spoonfuls of the dough in the pan (there should be enough lard so the bannock can sizzle in it)
• Cook the bannocks on one side until very brown & crusty, then turn over and brown the other side
• Serve plain or with fruit preserve.