The wife has a cooking question...

[Tomak]

My wife would like to know if anyone has a good "oatmeal bannock" recipe. We're planning a small kilted gathering in a few weeks and she's trying to work up snacks and things to serve. Thanks all.

[Rick Y]

2 1/2 to 3 cups flour
1/3 cup sugar
3/4 tsp salt
1 cup rolled oats
2 TBSP yeast
1/2 cup milk
1/2 cup water
4 TBSP butter
1 egg, beaten

1. Mix 3/4 cup flour, the sugar, salt, oats, and yeast thoroughly.
   
2. Melt butter in sauce pan. Add milk and water and heat till just warm.
   
   
3. Add milk mixture to flour-oat mixture and beat for 5 minutes.
   
4. Add egg and another 1/2 cup of flour and continue beating for another 5 minutes, adding more flour until bread pulls away from the side of the bowl.
   
5. Turn bread out on a lightly floured surface and knead 8-10 minutes till smooth and elastic- adding flour as needed.
   
6. Lightly spray a bowl with cooking spray, add dough. Lightly spray dough with cooking spray. Cover bowl with plastic wrap and let it raise in a warm place till doubled in bulk (about 45 minutes).
   
7. Punch down dough. Divide in two and roll out each half into an 8" circle.
   
8. Spray two 8" round cake pans with cooking spray. Add dough (one to each pan) and with a knife gently score each loaf into 8 wedges (don't cut all the way through the dough).
   
9. Lightly cover with plastic wrap (or a tea towel) and let rise until doubled in bulk (about 30 minutes).
   
10. Bake at 375F for 20 minutes.
    

[Pleater]

I looked in my recipe book but do not have a bannock recipe - not as such - but there are other oat recipes - in Yorkshire we have 'oat cuisine' such as parkin and oat cakes - and Haver bread

pour half a pint of boiling water onto half a pound of oatmeal, a good (heaped) tablespoon of butter and a level teaspoon of salt. Mix well then kneed in a pinch of bicarbonate of soda. Roll it out thin into a disc, cut it into separate triangles and bake about 10 minutes in a medium oven.

Remember that the UK pint is 20 fluid ounces - I suspect that the US pint is not.

Anne the Pleater :ootd:

[Stitchwiz]

I looked in my recipe book but do not have a bannock recipe - not as such - but there are other oat recipes - in Yorkshire we have 'oat cuisine' such as parkin and oat cakes - and Haver bread

pour half a pint of boiling water onto half a pound of oatmeal, a good (heaped) tablespoon of butter and a level teaspoon of salt. Mix well then kneed in a pinch of bicarbonate of soda. Roll it out thin into a disc, cut it into separate triangles and bake about 10 minutes in a medium oven.

Remember that the UK pint is 20 fluid ounces - I suspect that the US pint is not.

Anne the Pleater :ootd:

Emboldening added

Anne, would you please give me the recipe or parkin? Parkin was such a treat when I visited my English Grandma. My sister & I ate WAY too much while we stayed with her. No one in the family has a copy of it.

BTW, Dad has loved eating the Onion Pudding recipe that you gave us. Thank you for your generosity.

[woodysjames]

MMMM....bannock!

My wife has one that a guy gave us. It's the basic, and she's experimented with all kinds of nuts, raisins, craisins, chocolate chips, and other goodies. Took some on a kayaking trip several years ago, and it saved one kid's life. I'll get it when I get home from work and share it, and some of the extras.

But, I'm also interested in hearing what others have to offer.

[Taskr]

Bannock (any recipe) stove top pan-cooked in lard is incredible. Not recommended for the health conscious, though. At least not too much of it

[Tomak]

Thanks Rick Y, I will pass it on. Woodysjames...she very anxious to see your wife's recipe as well. Taskr...I'm pretty sure the wife would not go for the "in-lard" route.

[woodysjames]

I will definitely get the recipe. If I remember correctly, it's flour, sugar, salt, and water, and maybe baking soda. Then, whatever goodies you like. I'll send the measurements in the next several hours.

[GrainReaper]

Thanks Rick Y, I will pass it on. Woodysjames...she very anxious to see your wife's recipe as well. Taskr...I'm pretty sure the wife would not go for the "in-lard" route.

I'm interested in that recipe too... As for your wife not wanting the lard.. That is sad news, were I a preacher I would preach the gospel of heavy cream, and if butter is good, lard is better...


Some things are best served with a side of disregard for "healthy"

Scrapple comes to mind... If it's healthy, it's NOT scrapple.

[Pleater]

Ah - I have several recipes for parkin - I usually reduce the quantities of this to one half, but this is the original.

Stand the tin of treacle in the oven as it heats to 150 degrees C, 300 F or gas mark 2.
Cream together 8oz butter with 1lb of Demerara sugar in a warmed bowl, until pale and fluffy.
Add 1lb of plain flour, 1lb of medium oatmeal, 4 teaspoons of ground ginger 2 teaspoons of baking powder and a pinch of salt and stir well.
pour in 1lb of warmed treacle (you can substitute golden syrup for a lighter version) and mix well, add 2 eggs, and then milk to make a dropping consistency.
Bake in a large greaseproof lined square cake tin for 1 and 1/4 to 1 and 1/2 hours, check after 1 hour and if the edges seem to be getting rather brown place a layer of tinfoil or greaseproof across the top to protect it. Reduce the time if you need to use two tins, to approx. 1 hour but check after 3/4 hour.

When done, cool on a rack and then keep in a closed tin for several days for the full flavour and correct consistency to develop.

The golden syrup variant can have 1/2lb of chopped candied peel added, and replace one teaspoon of ginger with one of cinnamon.

Anne the Pleater :ootd: