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Bannock

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Bannock is any of a large variety of flat quick breads. The word can also be applied to any large, round article baked or cooked from grain. When a round bannock is cut into wedges, the wedges are often called scones. But in Scotland, the words bannock and scone are often used interchangeably.

The original bannocks were heavy, flat cakes of unleavened barley or oatmeal dough formed into a round shape. Most modern bannocks are made with baking powder giving them a light and airy texture.

Bannock, also known as frybread or Indian bread, is found throughout North American native cuisine, including that of the Inuit/Eskimo of Canada and Alaska, the Native Americans in the United States.

A well-known Scottish bannock is the Selkirk Bannock, a spongy, buttery variety, sometimes compared to a fruitcake, made from wheat flour and containing a very large quantity of raisins. The first known maker of this variety was a baker named Robbie Douglas, who opened his shop in Selkirk in 1859. When Queen Victoria visited Sir Walter Scott's granddaughter at Abbotsford, she is said to have taken her tea with a slice of Selkirk Bannock-ensuring that its reputation was enshrined forever. Today, Selkirk Bannocks are popular throughout Great Britain, and can be found at most large supermarkets.

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References

Bannock, www.survivaltopics.com

Bannock (food), en.wikipedia.org

Bannock, dragon.sleepdeprived.ca