Since tomorrow is Robert Burns’ birthday, and we’ve been celebrating all month with traditional Scottish recipes, I wanted to add this recipe for Bannock. This Scottish yeast bread is loaded with raisins (or sultanas or craisins) and it has a sweet crust that’s perfect served with a cup of tea.
I don’t bake a lot of yeast breads, but this one is my favorites to make during the winter. I just have to be sure I have a warm space in the kitchen so the dough can rise. I hope you enjoy it, especially on a cold, winter day with a hot toddy or a cup of tea.

Bannock
Ingredients
- 2 cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon olive oil
- ¾ cup water
- vegetable oil for frying
Instructions
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In a large bowl, whisk together the dry ingredients: flour, salt, and baking powder. Using a fork, stir in the olive oil. Gradually add water until the dough begins to hold together.
n a large bowl whisk together the flour, salt and baking powder.Then add the olive oil and whisk together with a fork, gradually add water and stir until the dough almost holds together. Move to a lightly floured flat surface and gently knead about 10 times just until the dough comes together (the dough will be sticky, do not overknead).Divide into 5 balls and flatten with the palm of your hand. Fry in hot oil (350F/175C)on medium heat (enough to cover the bottom of a medium frying pan), until golden brown on both sides (and cooked on the inside). Drain on a paper towel lined plate and eat warm or at room temperature. Enjoy!
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Place dough on a lightly floured surface and knead gently about 10-12 times. The dough will be sticky but it will hold together. Divide into 5 balls and squish them between your palms to flatten them into discs.
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Heat the oil in a deep skillet and fry the bread on both sides until they are browned on the outside and cooked through on the inside. Place the bannocks on a plate lined with paper towels. Serve immediately!
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