|
Fife Bannocks breads, cookbook, scot/irish 6 oz plain flour 4 oz oatmeal 1/2 teaspoon bicarbonate of soda 3/4 teaspoon cream of tartar 1 pinch salt 1 pinch sugar 1 tablespoon butter 1 freshly soured milk *or* 1 . buttermilk; as required Sift the dry ingredients and rub in the butter. Make into a dough using sufficient milk. Turn on to a floured board and knead lightly. Roll into a round, cut into four and cook on a hot girdle or bake in a hot oven. ** 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 Yield: 1 batch Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
The recipes found in this website have been compiled from different websites Sponsors MySpace Layouts - MySpace Graphics - |