In a large bowl, combine all-purpose flour, whole wheat flour, suguar, baking powder and salt. Using a pastry cutter or knives, cut in margarine until mixture resembles coarse crumbs. Stir in mashed potatoes and milk until a wet dough forms
on a floured work surface, knead dough until smoth and elastic. Shape into a round about 1.5inch (4cm) thick and place on prepared baking sheet. Prick the top with a fork.
Bake in preheated oven for about 20minutes or until top is golden and a tester inserted in the center comes out clean. Let cool on baking sheet for 10 minutes, then remov to a wire rack to coll completely.
Tips:
- Low Residue: replace all-purpose flour for whole wheat flour
- Use mash potatoes with your usual milk and butter added
- if you score the top of the bannock before baking, it's easier to cut later
Per serving
148 calories
3g fat
2g fiber
4g protein
28g carbohydrate
Originally Submitted
4/20/2008
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