Pull-Apart Bannock Bread

  • Prep Time 15 min
  • Total Time 55 min
  • Serves: 8

Ingredients

  • ¾ cup cold butter, divided 175 mL
  • 3 cloves garlic, minced
  • 1 tsp dried basil 5 mL
  • 1 tsp dried oregano 5 mL
  • ¾ tsp salt, divided 4 mL
  • 2 ½ cups all-purpose flour 625 mL
  • 1 tbsp baking powder 15 mL
  • 1 tbsp sugar 15 mL
  • 1 ¼ cup milk 300 mL
  • 2 tsp vegetable oil 10 mL
  • 2 tbsp grated Parmesan cheese 30 mL

Directions

  • Step 1

    Preheat grill to 400°F (200°C). Melt 1/4 cup (60 mL) butter; mix with garlic, basil, oregano and 1/4 tsp (1 mL) salt. Set aside.

  • Step 2

    In large bowl, mix together flour, baking powder, sugar and remaining 1/2 tsp (2 mL) salt. Cube remaining 1/2 cup (125 mL) butter; cut into flour mixture with pastry-blender or rub in with fingertips until mixture resembles coarse meal. Stirring with fork, gradually add just enough milk to moisten mixture (do not overwork). Gently shape 1 tbsp (15 mL) amounts of dough into balls, using up all the dough.

  • Step 3

    Brush oil in bottom of 10-in. (25-cm) cast-iron skillet. Arrange half the dough balls in single layer in skillet. Brush with reserved butter mixture. Arrange remaining balls in second layer over top; brush with remaining butter mixture. Sprinkle with Parmesan cheese.

  • Step 4

    Place on grill over indirect heat. Close barbecue lid; cook 20 min. or until surface of bannock is firm and edges are golden. Serve warm or at room temperature.

Tip

Make this in 375°F (190°C) oven by covering skillet with foil and baking 15 min., then uncovering to bake an additional 20 min.

Nutrition Facts

  • Nutrition Description Per serving (1/8 recipe):
  • Calories 340
  • Fat 20 g
  • Saturated Fat 12 g
  • Carbs 34 g
  • Sugar 3 g
  • Protein 6 g
  • Cholesterol 50 mg
  • Fibre 1 g
  • Sodium 520 mg