BannockDoesn’t that golden bun just look scrumptious? Quick bread, more commonly refe

BannockDoesn’t that golden bun just look scrumptious? Quick bread, more commonly referred to as Bannock is a staple to most meals served at The Drunken Sheep. Its buttery, biscuit like texture will have you pining for the entire loaf! If you’ve ever read The Mists of Avalon, or more recently watchedthe Outlander series I’m sure you are already know that this bread is native to the Highlands. And what better ingredients to serve it with than that of cheese and honey? Want the full recipe? Click “Read More”! Although Bannock seems an easy bread to make, there’s actually a lot that can go wrong if you do not baby your bun; else it’ll turn into a pretty decent Frisbee, if you ask me. I mean, it can really catch some air!!! Ehem… so anyway, as I was saying: you’ll have to baby your bun. That is making sure the griddle is greased enough so the bread does not stick or burn, in addition to making sure it cooks all the way through. Before I scare you off, I assure you, it really is worth the time and effort. BannockIngredients:1 ½ cup of flour½ teaspoon salt1 teaspoon baking powder2 tablespoons butter (melted)¾ cup of waterPreparation:Mix all dry ingredients first, following the wet ingredients. Knead dough gently until the mixture is firm. Add more water if dough is too dry or add more flour if dough is too sticky. Traditionally, the dough should be cooked on a well grease griddle or frying pan over medium heat (adjust if necessary). Each side should take about 15 minutes. Now, I actually prefer baking the bread as oppose to frying it. It usually cooks more evenly through when using this method. I begin by baking the bread at 425 degrees F for ten minutes. Once it develops a golden brown crust, I lower the heat to 375 degrees F and cook it for an additional 15-20 minutes. Either way, baked or fried, once you feel the bread looks ready, let it rest about 5 prior to serving.  -- source link

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