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This was really good. I thought the texture was a little like a scone, but it had a nice buttery flavor. I made two changes to it: 1) I used all butter instead of butter and lard and 2) I didn't have two pounds of raisins so I added one pound of rains and a couple cups of slivered almonds. I actually think I wouldn't have liked it with two whole pounds of raisins. One pound was plenty. I took this to work for St. Patrick's Day and I got several good reviews on it.

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MsLizze March 18, 2010

The baking bannock filled the kitchen with a buttery aroma, and the bread lived up to every bit of the expectation that created. The dough is heavy and barely rises. (I've attached 2 pictures, the first unbaked and the second, baked). The baked texture is more like a yeasted cake than a bread and is great with coffee. Made for Zaar World Tour III.

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fluffernutter June 02, 2007
Selkirk Bannock