Benoit'S Bannock(Good Stuff, Especially With A Pot Of Tea.)
Benoit's Bannock is a simple, hearty flatbread with a crispy crust and tender interior, perfect with butter and sweet spreads. Great for casual gatherings and outdoor meals.
Ingredients
Instructions
- Mix flour, baking powder, and salt in a bowl.
- Cut in shortening until the mixture resembles coarse crumbs.
- Add enough cold water to form a soft dough.
- Knead briefly on a floured surface.
- Pat into a large greased cast-iron skillet or frying pan.
- Bake at 375°F for about 30 minutes or until golden brown.
- Break into chunks, butter generously, and serve with honey, syrup, or jam.
Tips & Substitutions
For a richer flavor, try substituting half of the shortening with butter. If you prefer a lighter texture, you can add a tablespoon of sugar to the dry ingredients. Ensure your water is ice-cold for the best dough consistency. Kneading should be brief—overworking can make the bannock tough. This recipe pairs beautifully with Herbed Shad With Edible Bones for a delightful meal.
Serving Suggestions
Serve warm, breaking the bannock into chunks and spreading butter generously on top. It pairs wonderfully with honey, syrup, or jam for a sweet treat. For a savory option, consider serving it alongside Country Style Barbecue Pork Chops. Enjoy it with a pot of tea for a comforting afternoon snack.
Storage & Reheating
Store any leftover bannock in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, simply warm in a skillet over low heat or in an oven at 350°F until warmed through. This helps maintain its soft texture.
Nutrition & Diet Analysis (per serving)
Each serving of Benoit'S Bannock(Good Stuff, Especially With A Pot Of Tea.) contains roughly 54 calories, with 1g protein, 7g carbohydrates, and 3g fat. It is an excellent source of calcium (24% of the Daily Value). Note that it is relatively high in sodium, at 2222mg per serving (97% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but the texture will be denser. You may need to add slightly more water to achieve the right dough consistency. Start with 1 1/2 cups and adjust as necessary, keeping in mind that whole wheat absorbs more moisture.
What if I don't have shortening?
If you don’t have shortening, you can substitute an equal amount of butter or margarine. Coconut oil is another great alternative for a dairy-free version. Just remember that using butter will add a richer flavor and may slightly alter the texture of the bannock.
How do I know when the bannock is done baking?
The bannock is done when it turns a golden brown color and sounds hollow when tapped on the bottom. Additionally, you can insert a toothpick in the center; if it comes out clean, the bannock is fully baked. Keep an eye on it towards the end of the baking time to prevent over-browning.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).