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Barley Bannocks breads, cookbook, scot/irish 8 oz barley flour 2 oz plain flour 1/2 teaspoon salt 1 teaspoon cream of tartar 1 teaspoon bicarbonate of soda 10 oz buttermilk or freshly soured 1 . milk Add the soda to the milk. Sift the dry ingredients. Now add the buttermilk and make into a light, soft dough with little handling. Make a round of about 1/2-inch thick and cut into wedges. Bake on a medium to hot girdle on both sides, until brown. Keep soft and warm by wrapping in a cloth. Originated on the Island of Stornoway. ** 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
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