Irish Bannock

A tasty loaf similar to a scone. Perfect for breakfast or as a snack with tea or coffee.

Step: 1

Combine flour, sugar, baking soda, baking powder, and salt. Cut butter into flour mixture with pastry cutter. Add buttermilk until dough is soft. Stir in currants.

Step: 2

Turn dough out onto a lightly floured surface. Knead for 5 minutes, or until smooth. Form dough into a 7 inch round. Place on a lightly oiled cake pan or cookie sheet. Cut 1/2 inch deep cross side to side. Score with cross 1/2 inch deep on the top.

Step: 3

Bake in a preheated 375 degrees F (190 degrees C) oven for 40 minutes.

Per Serving: 189 calories; protein 4.6g; carbohydrates 35.2g; fat 3.5g; cholesterol 8.9mg; sodium 308.4mg.

The quality of the flour can make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better 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 menus to your breadmaker and follow the makers instructions.

A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then clear it off the next day.