Bannock
Bannock is a rustic quick bread made with simple everyday ingredients.It has a golden exterior and a soft, tender center when cooked properly.The dough requires no yeast, making it faster than traditional yeast bread.Bannock can be pan-fried, baked, or cooked over an outdoor fire.It pairs beautifully with soups, stews, butter, jam, or honey.Its texture and flavor can easily be customized with sweet or savory additions.
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 tablespoons sugar, optional
- 4 tablespoons cold butter or shortening
- 1 cup milk
- ¼ cup water, plus more if needed
- 2 tablespoons vegetable oil or butter, for cooking
- ½ cup shredded cheddar cheese
- ½ cup dried berries
- 1 tablespoon honey
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Instructions
Combine the Dry Ingredients
- In a large mixing bowl, combine the flour, baking powder, salt, and optional sugar.Whisk everything together so the baking powder and salt are evenly distributed throughout the flour.
Add the Butter
- Cut the cold butter into small pieces and add it to the flour mixture.Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles coarse crumbs.Avoid overworking the mixture.
Add the Milk
- Make a well in the center of the flour mixture.Pour in the milk and begin stirring gently with a wooden spoon or spatula.Add the water gradually until a soft dough forms.The dough should be slightly sticky but manageable. Avoid adding too much liquid.
Form the Dough
- Transfer the dough to a lightly floured surface.Gently knead it just a few times until it comes together.Do not knead like yeast bread. Overworking the dough can make the bannock tough.Shape the dough into a round about ¾–1 inch thick.
Prepare the Pan
- Heat a large heavy skillet over medium-low heat.Add the vegetable oil or butter and allow it to warm.The pan should be hot enough to cook the bread steadily but not so hot that the outside burns before the center is cooked.
Cook the Bannock
- Place the dough carefully into the skillet.Cook for approximately 8–10 minutes on the first side.The bottom should become golden brown.Carefully flip the bannock and continue cooking for another 8–10 minutes.If the outside is browning too quickly, reduce the heat.
Check for Doneness
- Insert a skewer or thin knife into the center.It should come out mostly clean, with no wet dough attached.The finished bannock should feel firm on the outside and sound slightly hollow when gently tapped.
Rest and Serve
- Transfer the bannock to a wire rack or plate.Allow it to rest for 5 minutes before slicing.Serve warm with butter, honey, jam, soup, stew, or your favorite savory topping.
Notes
- Do not overmix the dough: Gentle handling produces a softer bannock.
- Adjust the liquid carefully: Flour can absorb different amounts of liquid depending on humidity and brand.
- Use medium-low heat: This allows the center to cook before the exterior becomes too dark.
- Sugar is optional: Leave it out for a more savory bannock.
- Butter adds richness: Shortening or vegetable fat can also be used.
- Bannock varies by tradition: Different families and communities may prepare it differently.
- Fresh bannock is best: It has the nicest texture when served warm.
- Use a heavy pan: Cast iron or another thick-bottomed skillet helps distribute heat evenly.