Title: Baked Barley Bannocks
Categories: Irish Bread
Yield: 1 Batch
| 8 | oz | Plain flour |
| 8 | oz | Barley flour |
| 1 | ts | Salt |
| 1 | ts | Cream of tartar; (rounded) |
| 1 | ts | Bicarbonate of soda |
| | | Milk; as required |
Mix all the dry ingrdients and add enough milk to make a fairly soft dough.
Turn onto a floured board and knead lightly forming a round bannock about 2
inches deep. Prick the top with a fork and bake in a moderate oven, in a
tin, for about an hour. ** Scottish Home Baking **
by Judy Paterson Lindsay Publications, Glasgow 1993 ISBN =
1-898169-00-4 Scanned and formatted for your use by The WEE Scot -- pol mac
Griogair