Irish Buttermilk Bannock
Yield
6 servingsPrep
20 minCook
80 minReady
100 minLow in Saturated Fat, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
all-purpose flour
|
|
| 3 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
salt
to taste |
|
| ¾ | teaspoon |
baking soda
|
|
| 1 | cup |
raisins, seedless
|
|
| 2 | large |
eggs
|
|
| 1 ½ | cups |
buttermilk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
all-purpose flour
|
|
| 15 | ml |
baking powder
|
|
| 5 | ml |
salt
to taste |
|
| 3.8 | ml |
baking soda
|
|
| 237 | ml |
raisins, seedless
|
|
| 2 | large |
eggs
|
|
| 355 | ml |
buttermilk
|
|
Directions
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℉ (180℃) oven for about 1¼ hours.
Wait 10 to 15 minutes before attempting to remove bread from casserole, then cool on wire rack.
If desired, cut loaf into quarters and then slice thinly.
