Recipe by Saturn
When I was a little girl, we used to make bannock over the fire. I loved it. My Mom hated it. Which made me love it even more!
Top Review by Self-Defense
The directions were easy to follow and the bread tastes wonderful (after I cut off the burnt crust). I don't know if it's the high altitude or my oven, but even at 325 degrees, I only cooked the bread for about 50 minutes before it started to burn. Deffinately going to try this again at about 300 degrees. I also used golden raisens instead of the regular.
- 946.36 ml all-purpose flour or 946.36 ml bread flour
- 14.78 ml baking powder
- 4.92 ml salt, to taste
- 3.69 ml baking soda
- 236.59 ml raisins
- 2 eggs
- 354.88 ml buttermilk
Directions See How It's Made
- 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.