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Fife Bannock
Fife Bannock is made in Fife, an area on the east coast of Scotland.
In Fife, bannock is more likely to be made with wheat flour, and another grain that has been finely ground, as opposed to some other parts of Scotland, which is likely to have more oats in it.
Cooking Tips
Sample recipe for Fife Bannock:
6 oz (175 g) white flour
4 oz (125 g) finely ground oatmeal
1 teaspoon baking soda
1 teaspoon of cream of tartar
1 tablespoon of sugar
pinch of salt
4 tablespoons butter
buttermilk (or soured milk)
Mix all dry ingredients. Rub in butter. Add enough milk to make a stiff dough. On a floured board, roll out to a round 1/2 inch (1 cm) thick. Cut into 4 (or 8, depending how big you want the pieces) triangles, and brown both sides in a hot pan or on a hot griddle (no fat or oil). Serve warm.
Other entries for Bannock
Beremeal Bannock, Béaltaine Bannock, Bride's Bannock, Cod Liver Bannock, Cryin' Bannock, Fallaid Bannock, Fife Bannock, Hogmanay Bannock, Lammas Bannock, Marymas Bannock, Mashlum Bannock, Michaelmas Bannock, Pease Bannock, Pitcaithly Bannock, Salt Bannock, Samhain Bannock, Sautie Bannock, Selkirk Bannock, Silverweed Bannock, St Bride's Bannock, St Columba's Bannock, Teethin' Bannock, Yetholm Bannock, Yule Bannock
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Arepas, Barm Brack, Crumpets, English Muffins, Fadge, Farls, Irish Soda Bread, Muffins, Pancakes, Pikelets, Singing Hinnies
Other entries for Bread
Bagels, Baguettes, Biscuits, Boston Brown Bread, Bread Crumbs, Bread Improvers, Damper Dogs, Flat Breads, French Bread Law (1993), French Breads, Kalach Bread, Kalakukko Bread, Koulouri, Limpa Bread, Orindes, Pain au Froment, Pain au Levain, Pain au Son, Pain Complet, Pain d'habitant, Pain de Campagne, Pain de Mie, Pain Pavé, Pain Paysan, Pain Poilâne, Pain Viennois, Pretzels, Pullman Bread, Quignon, Rusks, Sippets, Tartine, Toast, Toutons, Unleavened Bread, Utah Scones
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