Sunday, September 8, 2013

Buttermilk Bannock

This is the recipe for the Buttermilk Bannock that I mentioned in an earlier post. 2 or 3 have asked for the recipe so here it is. Try not to have it too dry as it can be very heavy if there isn't enough liquid added, and do remember to make the cross like in soda bread as it allows it to expand better. I forgot in this one and it was more dense than usual.

Buttermilk Bannock
Preheat oven to 180 degrees C/350 degrees F
4 cups (560g) Strong white flour
3 teaspoons baking powder
1 tsp salt to taste
3/4 tsp baking soda
1 cup white raisins
2 eggs
12 fl.ozs/350 ml /1 1/2 cups buttermilk
2 Tbsp melted butter - optional

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 for about 1 1/4 hour.
Brush top with melted butter whilst hot and cool on a wire rack

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