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Baked Barley Bannocks breads, cookbook, scot/irish 8 oz plain flour 8 oz barley flour 1 teaspoon salt 1 teaspoon cream of tartar; (rounded) 1 teaspoon bicarbonate of soda 1 milk; as required 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 Yield: 1 batch Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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