Bannock II

This is a recipe from my friend - her Mom makes the best bannock ever using this recipe.

Step: 1

Preheat the oven to 400 degrees F (200 degrees C).

Step: 2

In a large bowl, mix together the flour, baking powder, salt, water and oil. Knead on a lightly floured surface for about 10 minutes. Let it rest for a minute, then spread out onto a cookie sheet to 1 inch thickness. Poke holes in the dough using a fork.

Step: 3

Bake for 15 to 20 minutes in the preheated oven, until the bottom is golden when you lift up the bread to take a peek.

Per Serving: 310 calories; protein 6.5g; carbohydrates 48.6g; fat 9.7g; sodium 338.7mg.

The quality of the flour could make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal dough , which not always getting bigger as well as clear bread.

To make this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.

A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then finish it off the next day.