Best Bannock Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

NATIVE CREE BANNOCK BREAD



Native Cree Bannock Bread image

A real taste of the Canadian North. Take this recipe, and the ingredients, with you the next time you go camping!

Provided by Millereg

Categories     Quick Breads

Time 40m

Yield 1 bannock, 8 serving(s)

Number Of Ingredients 6

6 cups flour
1 cup lard
3 tablespoons baking powder
1 tablespoon salt
2 cups currants or 2 cups raisins (I used sultanas)
3 1/2 cups water

Steps:

  • In the bowl, mix the flour and lard together by hand, and then add the baking powder, salt and the currants, raisins or sultanas.
  • Next, add the water and work the ingredients into a dough.
  • Now, you have two options: the camp fire or the oven.
  • To cook over a camp fire, divide the dough into four lumps and firmly wrap each lump around the end of a four foot stick and prop securely over the fire until golden brown.
  • To cook in an oven, spread the dough out into a 16" square cake pan.
  • Bake at 425 degrees for about 20 minutes or until golden brown.

BANNOCK II



Bannock II image

This is a recipe from my friend - her Mom makes the best bannock ever using this recipe.

Provided by Mia

Categories     Bread     Quick Bread Recipes

Time 35m

Yield 6

Number Of Ingredients 5

3 cups all-purpose flour
2 tablespoons baking powder
¼ cup vegetable oil
1 ½ cups water
1 pinch salt

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • In a large bowl, mix together the flour, baking powder, salt, water and oil. Knead on a lightly floured surface for about 10 minutes. Let it rest for a minute, then spread out onto a cookie sheet to 1 inch thickness. Poke holes in the dough using a fork.
  • Bake for 15 to 20 minutes in the preheated oven, until the bottom is golden when you lift up the bread to take a peek.

Nutrition Facts : Calories 309.5 calories, Carbohydrate 48.6 g, Fat 9.7 g, Fiber 1.7 g, Protein 6.5 g, SaturatedFat 1.5 g, Sodium 338.7 mg, Sugar 0.2 g

METIS BANNOCK



Metis Bannock image

We Metis love our bannock and this is my favourite recipe for it. It's great with soup, or just on it's own with jam or honey.

Provided by SmurfyGirl

Categories     Quick Breads

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 6

3 cups all-purpose flour (or whole wheat flour)
2 tablespoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup margarine (or butter or shortening)
3/4-1 cup milk (or water)

Steps:

  • Mix flour, baking powder, sugar, and salt.
  • Work in the margarine using hands until you make a nice crumble. If you have Olivina margarine in your area, I find this makes for the best bannock.
  • Gradually mix in enough milk to make soft but not sticky. Knead.
  • Shape into a ball, place on a greased baking sheet, then flatten into a circle about 1 inch thick.
  • Bake at 425°F (220°C) for 25 minutes or until lightly browned.

Nutrition Facts : Calories 589, Fat 25.3, SaturatedFat 5.1, Cholesterol 6.4, Sodium 1125.5, Carbohydrate 78.7, Fiber 2.5, Sugar 3.4, Protein 11.4

FRIED BANNOCK



Fried Bannock image

Make and share this Fried Bannock recipe from Food.com.

Provided by moose Belfour

Categories     Breads

Time 20m

Yield 6 serving(s)

Number Of Ingredients 5

3 cups sifted flour
1 teaspoon salt
2 tablespoons baking powder
water
vegetable oil or lard

Steps:

  • Mix half the flour with the remaining dry ingredients.
  • Add water until the mixture becomes thick, "like a paper mache paste".
  • Add more flour until the dough feels like a soft earlobe.
  • Heat the oil or lard over a medium-high heat until very hot, but not smoking.
  • Break off small pieces of the dough and flatten each to the size of your palm, about 1/2-inch thick.
  • Place the pieces in the hot oil, turn after about 3 minutes, or when golden brown.
  • Place the bannock on a paper towel to soak up the excess grease.
  • Serve plain or with jam.

BANNOCK TWO WAYS



Bannock Two Ways image

A biscuit- or scone-like quick bread, popular in Canada, that's cooked in a frying pan instead of being baked.

Provided by Lindsay Anderson

Categories     Bread     Breakfast     Biscuit     Quick & Easy     Camping

Yield Each recipe serves 4-6

Number Of Ingredients 16

For Greg's Bella Coola Bannock:
2 cups (500 mL) all-purpose flour
1 Tbsp (15 mL) baking powder
1 Tbsp (15 mL) white sugar
1/8 tsp salt
2 Tbsp (30 mL) unsalted butter
1 egg
1/4 to 1/2 cup (60 to 125 mL) whole milk
Oil, for frying
For serving: Maple syrup, flaky sea salt
For Doreen Crowe's Bannock:
2 cups (500 mL) all-purpose flour, plus extra for rolling
2 1/2 tsp (12 mL) baking powder
1/2 tsp (2 mL) salt
3/4 to 1 cup (185 to 250 mL) water, to start
Oil, for frying

Steps:

  • For Greg's Bella Coola Bannock:
  • Combine the flour, baking powder, sugar, and salt. Using a pastry cutter or knife, cut in the butter until the pieces are pea-sized. Mix in the egg, then pour in about 1/4 cup (60 mL) of milk. Mix together just until a dough forms, adding more milk if needed. Divide the dough into 10 to 12 biscuit-sized pieces. In a large frying pan, pour in about 1/4 inch (6 mm) of oil and heat over medium-high. When the oil is hot, fry the bannock-being careful not to crowd them-until golden brown. Serve immediately with maple syrup and flaky sea salt.
  • For Doreen Crowe's Bannock:
  • In a large bowl, mix the flour, baking powder, salt, and water together to form a dough. If the dough is a bit dry, add more water 1 Tbsp (15 mL) at a time. Turn the dough out onto a floured surface and roll out into a 9×12-inch (23×30-cm) rectangle about 1/4-inch (6-mm) thick. Cut into approximately 3×3-inch (8×8-cm) squares. Heat about 1/4 inch (6 mm) of oil in a large frying pan over medium-high heat, and fry the bannock-being careful not to crowd them-until golden brown, about 2 minutes on each side. Serve warm.

FRIED BREAD (I CALL IT BANNOCK)



Fried Bread (I Call It Bannock) image

This has taken me 9 years to perfect. First I was given the dry ingredients then for about 4 years I made it one way, then I seen my cousin make hers and knowing she comes from an awesome Fried Bread making family I tinkered with the water until I got the right consistency, that was another 5 years. The cooking time includes the minimum amount of time it needs to sit.

Provided by tasb395

Categories     Quick Breads

Time 1m

Yield 3-4 serving(s)

Number Of Ingredients 6

1 cup flour
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup cold water
oil, for deep-frying

Steps:

  • Mix all ingredients together and cover and let sit AT LEAST 1 hour if not longer, the longer is sits the fluffier it will be. When you mix it together there might be a little flour left and slightly sticky that is okay. This is the type of fried bread you will be picking up to shape.
  • After it sits, heat up some oil for deep-fat frying, I use a deep-fryer at home too. You can use a skillet filled with about 1 inch of oil. Heat until 375 F, or a small piece bubbles and browns in a couple minutes. When ready to fry, oil your hands and counter top. Divide dough into 3-4 pieces, When you cup your hands together like you are holding something you don't want to get away that is the amount of dough you want. Then pat it out to just a little bigger then your whole hand and put into the oil. Fry on one side until nice and golden brown, it can be a couple minutes to 5 minutes depending on what you are using, a frying pan will take less time and a deep fryer will take longer but is more safe way of frying. When golden using tongs flip over and fry on the other side until nice and golden.
  • Take out and drain on paper towel, and eat with butter and jam, serve as a side bread, or top with chili, cheese, lettuce and tomato for Indian Tacos.
  • I use oil to shape because it helps the dough not to stick to your hands and it keeps your oil cleaner because you won't have flour coming off the fried bread and falling to the bottom. At home I usually make it to serve with chili or soup, and the rare occasions we eat it for breakfast. We try not to eat it too often because we will get fat hahaha.

Nutrition Facts : Calories 168.7, Fat 0.4, SaturatedFat 0.1, Sodium 316.4, Carbohydrate 36.4, Fiber 1.1, Sugar 4.3, Protein 4.3

BANNOCK



Bannock image

Provided by Food Network

Categories     dessert

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 6

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup blueberries or whatever you'd like - raisins, cranberries, dried fruits
Water
Oil, for frying or grilling

Steps:

  • Mix the dry ingredients and berries, then slowly mix in enough water to make a stiff dough. Roll it out (unrugged) or form it with your hands (rugged) and then either fry it in a bit of oil, bake it or you can even "GRILL IT!". Brush the grill with oil. Grill it over medium heat, lid down for about 5 minutes per side, tops.

GREASE BANNOCK



Grease Bannock image

This Aboriginal bread goes great with anything. You can top it with taco or pizza ingredients or just eat it plain.

Provided by Misty Sparvier

Categories     Native American

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 7

4 cups flour
1 package active dry yeast
1/4 cup sugar
1/4 cup vegetable oil
1/2 teaspoon salt
2 cups water
4 cups cooking oil, to fry in a deep frier works great aswell.

Steps:

  • Mix flour, yeast, sugar and salt together in a bowl.
  • Make a hollow cone shape in the middle of the dry ingedients and slowly mix in oil and warm water.
  • Starting from the center and working outwards in a circle motion, more and more flour will slowly work its way to form a dough.
  • Start to knead the dough until all the flour is worked in.
  • Pour enough oil to cover the out side of the dough in the bowl.
  • Let sit until doubled in size. "I like to heat the oven for 10 minutes on 250C degrees, then place dough in there":p.
  • After it doubles in size, put the 4 cups of grease in a large pot and heat on high for 15 minutes.
  • Turn lower like a few millitmeters.
  • Then roll dough out to a 1/2 centimeter thickness on a well greased surface. Cut in to favorable size.
  • Place carefully into a pot and brown on each side.Next, place to cool.
  • After, this delicious bread can be fozen or topped with an endless choice of toppings.

EASY BAKED BANNOCK *REVISED*



Easy Baked Bannock *revised* image

An easy alternative to your usual bread. I usually make this with soups and the kids love it.Revised as I made a error on cups of warm water.

Provided by Ravenmanyfeathers C

Categories     Quick Breads

Time 40m

Yield 14 serving(s)

Number Of Ingredients 7

6 cups flour
1/4 cup baking powder
2 tablespoons salt
3 tablespoons sugar
1/4 cup oil
1/2 cup milk
2 1/2 cups warm water

Steps:

  • Preheat oven to 375°F.
  • mix all dry ingredients in a bowl; make a well in the middle and add wet ingredients.
  • mix all ingredients together until a soft consistency NOT STICKY *TIP* IF YOU NEED TO ADD MORE WATER OR FLOUR THEN DO SO.
  • *tip*try not to over work the bannock as it comes out much softer and fluffier with less work.
  • flatten bannock about 1 inch thick and place on cookie sheet.
  • prick with fork all over.
  • Bake for 15 minutes on each side depending on how brown you want it.
  • Cool for 10 minutes and slice into squares.
  • Slice each piece in half and add butter, jam or your favourite topping.
  • Enjoy!

INDIAN BANNOCK



Indian Bannock image

remember Mom making a big batch of bannock, quite often when we were kids, and I loved to take it to school in my lunch, in place of a sandwich, and all the kids thought I was weird,but to this day I love bannock.

Provided by CookingMonster

Categories     Breads

Time 11m

Yield 24 serving(s)

Number Of Ingredients 4

2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons shortening

Steps:

  • Mix.
  • Add enough water to make a soft dough.
  • You can bake in oven, or you can deep fry it.

Nutrition Facts : Calories 47.5, Fat 1.2, SaturatedFat 0.3, Sodium 78.9, Carbohydrate 8, Fiber 0.3, Protein 1.1

BLACKFEET NATION BANNOCK



Blackfeet Nation Bannock image

This recipe was written down by Chief Earl Old Person, chief of the Blackfeet Nation, and published as part of fundraising cookbook called "Montana Celebrity Cookbook." (1992) My only modification to the published recipe was to clarify the technique. This is traditionally served with roasted meats or with wild berry jams.

Provided by wood stove stoker

Categories     Quick Breads

Time 50m

Yield 12 serving(s)

Number Of Ingredients 4

6 cups white flour
3 tablespoons baking powder
1 1/2 teaspoons salt
2 1/2 cups water

Steps:

  • Preheat oven to 350 degrees.
  • Mix together flour, baking powder, and salt in a large bowl.
  • Gradually stir in water until a thick dough forms.
  • Turn onto a lightly floured board and knead until the dough is not sticky. It does not need to be perfectly smooth.
  • Grease a 9 X 13 baking pan.
  • Take a rolling pin and flatten dough until it is roughly the size of the pan.
  • Place dough in pan and adjust to fit.
  • Bake for 35 minutes. The bread should be slightly brown.
  • Turn out out on cutting board or cooling rack. This bread can be cut while warm.

Nutrition Facts : Calories 229.3, Fat 0.6, SaturatedFat 0.1, Sodium 565.2, Carbohydrate 48.5, Fiber 1.7, Sugar 0.2, Protein 6.5

BANNOCK



Bannock image

This is an adopted recipe. The original introduction stated "Bannock is a Native Indian fry bread. Simple and quick to make. This recipe comes from a magazine article. The woman who taught the author of the article to make bannock said that "rich Indians add raisins to their bannock"."

Provided by Pamela

Categories     Quick Breads

Time 15m

Yield 4 pieces, 4 serving(s)

Number Of Ingredients 5

2 cups flour
2 tablespoons baking powder
2 tablespoons sugar (or less, if you prefer your bannock less sweet)
2 pinches salt
water, at room temperature

Steps:

  • Mix flour, baking powder, sugar and salt together.
  • Mix with enough water so that the mixture becomes a dough.
  • Form into 4-6 large, thick patties.
  • Fry on lightly oiled frying pan, turning when the bottom is golden.
  • (You may also bake in the oven.) Good served warm.
  • If desired, spread with honey, jam, butter, or peanut butter.
  • Traditionally bannock would have been made with whatever ingredients were on hand.
  • For example, adding blueberries if they're in season.
  • This freezes well. Freeze, already baked, in a labeled ziploc bag with the air squeezed out as much as possible. To serve, bring to room temperature by removing from the bag and letting rest on the counter for a few hours. SPeed up the process, by baking or microwaving until the desired temperature is reached.

BEER BANNOCK BREAD



Beer Bannock Bread image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Number Of Ingredients 6

1/2 to 1 cup (1 to 2 sticks) unsalted butter, melted and cooled
3 cups self-rising flour
1/4 cup sugar
1 teaspoon coarse salt
1 12-ounce can beer
Fruit preserves, for serving

Steps:

  • Over a campfire, heat enough butter to cover the bottom of a large cast-iron skillet by 1/4 inch. Place flour, sugar, and salt in a medium bowl. Stir to combine. Add beer, and stir until a soft, sticky dough forms.
  • Scrape dough into hot pan. Dip fingers in cooled melted butter, and press bread evenly into pan. Cover dough with a thin layer of melted butter. Cook 10 minutes. Flip, and cook until brown, about 10 minutes more. Serve topped with a dollop of fruit preserves.

SELKIRK BANNOCK



Selkirk Bannock image

Serve this Scottish classic with plenty of butter. If you have any leftover, toast it for breakfast or use for a bread & butter pudding

Provided by Gerard Baker

Categories     Afternoon tea, Breakfast, Treat

Time 2h30m

Number Of Ingredients 7

7g sachet fast-action yeast
1 tsp caster sugar
500g strong white flour
140g unsalted butter , or half butter, half lard, melted and cooled
450g sultanas
50g light brown sugar
milk for glazing

Steps:

  • In a large bowl, mix the yeast and caster sugar with 250ml warm water. Let it stand for 10 mins until the mixture becomes frothy. Tip in the flour and 125g of butter and mix to form a smooth, soft dough. Knead for 5 mins, then put the mixture back in the bowl. Cover with oiled cling film and allow the mix to rise, in a warm place, until doubled in size.
  • Knock back the dough by kneading it lightly for 1 min, then add the sultanas and brown sugar, kneading them in well. Grease a deep 23cm round cake tin with the rest of the butter. Shape the dough into a round and place in the tin. Allow the dough to rise for 30 mins or until it has doubled in size.
  • Heat oven to 180C/160C fan/gas 4. Brush the Bannock with a little milk to glaze, then bake for 45-50 mins until risen and browned. The bread should sound hollow when removed from the tin and the base is tapped. If the bread colours too quickly, but is not quite cooked, you can cover it with foil and check after 5 mins more. Cool in the tin for 10 mins, then remove from the tin and finish cooling on a wire rack.

Nutrition Facts : Calories 525 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 93 grams carbohydrates, Sugar 47 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.04 milligram of sodium

BANNOCK



Bannock image

Categories     Bread     Breakfast     Brunch     Bake     Cheddar     Summer     Gourmet

Yield Makes 8 servings

Number Of Ingredients 8

3 1/2 cups plus 1 tablespoon all-purpose flour plus additional for dusting
4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon sugar
1/2 cup cold vegetable shortening
1 1/2 cups well-shaken buttermilk
Accompaniment: softened butter or sliced Cheddar

Steps:

  • Preheat oven to 450°F.
  • Whisk together flour, baking powder, baking soda, salt, and sugar in a bowl. Blend in shortening with your fingertips or a pastry blender just until mixture resembles coarse meal. Form a well in center and pour in buttermilk, stirring mixture with a fork until dough just comes together. Turn out dough onto a lightly floured surface and gently knead 3 or 4 times, then pat dough into a 1-inch-thick round.
  • Transfer dough to an ungreased baking sheet and prick top all over with a fork. Bake in middle of oven until golden, 30 to 35 minutes.
  • Transfer bannock to a rack and cool to warm. Serve warm or at room temperature, cut into wedges.

BANNOCK DAWGS



Bannock Dawgs image

Make and share this Bannock Dawgs recipe from Food.com.

Provided by Chef Otaktay

Categories     Native American

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 9

4 cups flour
4 teaspoons baking powder
2 teaspoons salt
2 cups water
18 hot dogs
18 slices processed cheese (better yet use shredded cheddar cheese... as much as you like)
1 cup green onion, chopped
mustard
oil (for frying) or lard (for frying)

Steps:

  • Mix the first four ingredients to make the dough.
  • Roll out the dough and let rest for 10 minutes.
  • Cut the dough to fit the wieners.
  • While you are making the dawgs you can heat up the oil or lard.
  • Spread the dough with mustard.
  • Top with a wiener and some cheese and onions.
  • Seal tightly. Make sure they are sealed really well or they will make a mess in the oil.
  • Fry until golden brown.
  • Note: Let these cool a bit before you eat or you WILL burn your lips!

Nutrition Facts : Calories 565.6, Fat 32.9, SaturatedFat 14.8, Cholesterol 64.8, Sodium 2083.1, Carbohydrate 45.1, Fiber 1.6, Sugar 5.7, Protein 21.2

NATIVE AMERICANS BUTTERMILK BANNOCK



NATIVE AMERICANS BUTTERMILK BANNOCK image

ONE OF FIRST BREADS THAT NATIVE AMERICANS LEARNED TO MAKE WHEN THEY WERE CONFINED TO RESERVATIONS IN THE PRAIRIE STATES. IT IS EASY TO PREPARE,BANNOCK IS A LOWFAT BREAD THAT IS GOOD FOR BREAKFAST WITH A SWEET OR TART BERRY JELLY.

Provided by Robin Poindexter

Categories     Other Breads

Time 1h10m

Number Of Ingredients 4

1 1/2 CUPS whole wheat flour or bread flour
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cups plus 2 tablespoons

Steps:

  • 1. Preheat oven to 425 degrees.lightly flour a baking sheet.sift flour,soda,salt together into a mixing bowl,then invert sifter and shake it so that the bran that remains in it falls into the dry ingredients.stir in the buttermilk with a wooden spoon to make a soft dough.
  • 2. shape dough into a round and place the round on the baking sheet. mark the top of the round in quarters with a sharp serrated knife.lightly oil or spray with cooking spray,a sheet of aluminum foil and cover dough with foil.
  • 3. Bake bannock for 30 min. remove foil and bake for 10 min more. or until crust has just browned.Remove from the oven to cool on a rack.

BANNOCK



Bannock image

Our ancestors made this bread when on the trail. Try throwing in blueberries or raisins for added flavor.

Provided by Carol

Categories     Bread     Quick Bread Recipes

Time 40m

Yield 12

Number Of Ingredients 5

3 cups all-purpose flour
1 teaspoon salt
2 tablespoons baking powder
¼ cup butter, melted
1 ½ cups water

Steps:

  • Measure flour, salt, and baking powder into a large bowl. Stir to mix. Pour melted butter and water over flour mixture. Stir with fork to make a ball.
  • Turn dough out on a lightly floured surface, and knead gently about 10 times. Pat into a flat circle 3/4 to 1 inch thick.
  • Cook in a greased frying pan over medium heat, allowing about 15 minutes for each side. Use two lifters for easy turning. May also be baked on a greased baking sheet at 350 degrees F (175 degrees C) for 25 to 30 minutes.

Nutrition Facts : Calories 148.9 calories, Carbohydrate 24.5 g, Cholesterol 10.2 mg, Fat 4.1 g, Fiber 0.8 g, Protein 3.3 g, SaturatedFat 2.5 g, Sodium 465.5 mg, Sugar 0.1 g

IRISH BANNOCK



Irish Bannock image

There are dozens of version of Bannock recipes, which is a traditional bread in Ireland that's often eaten for breakfast with tea and plenty of farm-fresh butter or jam. This version is a traditional recipe for a basic Bannock.

Provided by Vickie Parks

Categories     Other Breads

Time 55m

Number Of Ingredients 9

2 c all-purpose flour
2 Tbsp granulated sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 Tbsp butter, softened
1 c buttermilk
1/4 c dried currants
1/4 c raisins (dark, golden, or mixed)

Steps:

  • 1. Preheated oven to 375°F (190°C). Lightly grease a baking sheet; set aside.
  • 2. Combine flour, sugar, baking soda, baking powder, and salt. Cut butter into flour mixture with pastry cutter. Add buttermilk until dough is soft. Stir in currants and raisins.
  • 3. Turn dough out onto a lightly floured surface. Knead for 5 minutes, or until smooth. Form dough into a 7 inch round. Place on prepared baking sheet (or you can use an 8- or 9-inch round cake pan, greased). Using a sharp knife, score a 1/2 inch deep cross on the top. This allows the loaf to expand.
  • 4. Bake at 375°F for 40 minutes or until golden brown on top. Serve warm with butter or jam.

SELKIRK BANNOCK



Selkirk Bannock image

There are many versions of bannock in the U.K. This one is supposedly the first bannock ever made by bakery owner Robbie Douglas in 1859. It is said that Queen Victoria would have nothing else with her tea.

Provided by Karen C.

Categories     Bread     Yeast Bread Recipes

Time 3h5m

Yield 12

Number Of Ingredients 9

¾ cup milk
½ cup butter
3 cups bread flour
2 tablespoons white sugar
1 (.25 ounce) package instant yeast
½ teaspoon salt
2 ½ cups golden raisins
1 egg yolk
1 tablespoon water

Steps:

  • In a small saucepan heat milk to simmering and remove from heat. Mix in the butter and stir until melted. Let cool until lukewarm.
  • In a large bowl, mix flour, sugar, yeast and salt. Stir lukewarm milk into flour mixture until a soft dough is formed. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  • Deflate the dough and turn it out onto a lightly floured surface. Knead in raisins and shape into a large round loaf. Place the loaf on a lightly greased baking sheet, cover with a damp cloth and let rise until doubled in volume, about 60 minutes.
  • Preheat oven to 375 degrees F (190 degrees C). In a small bowl, beat together egg yolk and water.
  • Brush risen loaf with egg yolk mixture. Bake in preheated oven until loaf is golden and bottom sounds hollow when tapped, about 40 minutes. Transfer to a wire rack to cool.

Nutrition Facts : Calories 279.4 calories, Carbohydrate 45.2 g, Cholesterol 38.6 mg, Fat 9 g, Fiber 1.5 g, Protein 5.6 g, SaturatedFat 5.3 g, Sodium 161.7 mg, Sugar 2.9 g

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #15-minutes-or-less     #time-to-make     #course     #cuisine     #preparation     #occasion     #north-american     #healthy     #5-ingredients-or-less     #breads     #breakfast     #side-dishes     #easy     #beginner-cook     #finger-food     #heirloom-historical     #holiday-event     #low-fat     #vegetarian     #stove-top     #dietary     #low-cholesterol     #native-american     #low-saturated-fat     #high-calcium     #comfort-food     #oamc-freezer-make-ahead     #inexpensive     #quick-breads     #high-in-something     #low-in-something     #taste-mood     #to-go     #camping     #equipment     #number-of-servings     #presentation

Related Topics