Bannock (A stovetop bread)

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    I woke up this morning and thought that biscuits would be really nice to have with eggs and bacon.  But, then I thought, "No, that would require turning on my oven."  That was when Bannock came into my mind.  

     I had made Bannock once before just for fun when we were cooking outside over the firepit.  It is the way trappers of centuries ago may have eaten bread in the wilderness.  It is said to have been brought here from Scotland and even adopted by some Native American tribes in Canada.  I like Bannock because it is very much like biscuits, but can be cooked on the stovetop in a skillet.  Bannock comes out moist and tasty and holds up very well to dipping in your egg or making a breakfast sandwich or just spreading it with jam!  

This morning I ate mine with apricot jam that my son made with the apricots from his tree! So delicious!

     Making the dough is so simple.  Because this isn't a yeast dough, I like to just put my hands in it and pull it together into a soft ball of dough to mix it.  
      Next, I broke the dough into 8, roughly the same size, balls of dough. 
      I make the bannock in a cast iron skillet that is well seasoned and covered with a thin coating of vegetable oil.  Then, flatten the balls of dough and lay them into the preheated skillet. 
          Don't over heat your pan, a medium heat is sufficient to keep it from burning on the outside and staying raw on the inside.  

Brown one side...

Then the other!

     Bannock this morning made our breakfast particularly special and delicious! 

     If you don't want to heat up your house by turning on your oven, but you are craving some biscuits, give bannock a try!  Here is the recipe! 
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Bannock (A Stovetop Bread)
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