Baked Barley Bannocks Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
8 ounce: Plain flour,
8 ounce: Barley flour,
1 tsp: Salt,
1 tsp: Cream of tartar, (rounded)
1 tsp: Bicarbonate of soda,
Milk, as required
Directions:
Mix all the dry ingrdients and add enough milk to make a fairly soft
dough. Turn onto a floured board and knead lightly forming a round
bannock about 2 inches deep. Prick the top with a fork and bake in a
moderate oven, in a tin, for about an hour. ** Scottish Home Baking **
by Judy Paterson Lindsay Publications, Glasgow 1993 ISBN =
1-898169-00-4 Scanned and formatted for your use by The WEE Scot --
pol mac Griogair
Source from luhu.jp
dough. Turn onto a floured board and knead lightly forming a round
bannock about 2 inches deep. Prick the top with a fork and bake in a
moderate oven, in a tin, for about an hour. ** Scottish Home Baking **
by Judy Paterson Lindsay Publications, Glasgow 1993 ISBN =
1-898169-00-4 Scanned and formatted for your use by The WEE Scot --
pol mac Griogair
Source from luhu.jp