Below are several recipes that made good Bannock.
4 heaping cups of flour
1/3 cup level - baking power (with Sodium Pyrophospate) or double acting baking powder. (try Blueribbon brand)
1/3 cup level - white granulated sugar
2 teaspoon salt
4 1/2 cups water
Mix together dry ingredients. Sift if you need too, generally flour is presifted. Add in water all at once, and mix just enough so that the dough is not too sticky and not to dry. Add more flour (1/4 cup at a time) until you have a nice dough ball.
Measure 1/8 cup of dough for small bannock or dinner rolls, 1/4 for medium size, 1/2 cup for large buns (hamburger size) and for hot dog buns, 1 cup for bannockettes (like a french bagette)
Once dough has been shaped place on greased (oiled) cookie sheet. About 20 small per sheet, 12 medium per sheet, 8 large per sheet. Hot dogs and bannockettes require a different sort of baking sheet, but can be done on a cookie sheet if necessary.
Paint buns, and other shapes with more vegetable oil using a butter brush. Sprinkle on hot dog buns, dried crush rosemary for additional flavour and look.
Bake in pre-heated convection oven at 375 degrees F, for about 7 minutes per side. Remove from Oven flip buns and return to oven for another 7 minutes. The Hot dog buns and bannockettes are baked for 15 minutes then removed and cooled before using.
Place buns in basket or similar container lined with paper towels to soak up any dripping oil. Serve sameday or even the next day. Reheat as necessary.
1/2 batch recipe
2 heaping cups of flour
1/4 cup baking powder
1/4 cup sugar
1 teaspoon salt
2 1/4 cup water or so
1 1/2 batch recipe
6 heaping cups of flour
1/2 cup baking powder
1/2 cup sugar
1 tablespoon salt
To make a bannock loaf, such as the one pictured in this post.
3 cups flour
1/4 cup baking powder
1/4 cup sugar
2 teaspoons salt
1 cup cranberry raisins
1 cup crushed hazelnuts
3 cups water
- substitute 1/2 cup maple syrup for sugar and reduce water by 1 cup, experiment !