Bannock

I've wanted to try making bannock for some time. I was spurred on by a recipe in the newspaper a while ago that I cut out, but it was for a large quantity and it was more or less deep fried. Since we were having a hearty soup for dinner last night, I decided to see if I could find another recipe more suited to our small family. I finally found one that had the option of baking the bannock.

It was good, I must say, though I though it might puff up a bit. Perhaps that only happens if its fried in a pan.

The history of bannock as a staple of the Scottish and the Irish is quite interesting, especially since its been so much adopted in Aboriginal cooking in North America. I discovered that almost every town in Scotland has its own version.