Pull-Apart Bannock Bread
Prep Time
Serves
Cooking Mode
¾ cup cold butter, divided
3 cloves garlic, minced
1 tsp dried basil
1 tsp dried oregano
¾ tsp salt, divided
2 ½ cups all-purpose flour
1 tbsp baking powder
1 tbsp sugar
1 ¼ cup milk
2 tsp vegetable oil
2 tbsp grated Parmesan cheese
¾ cup cold butter, divided
3 cloves garlic, minced
1 tsp dried basil
1 tsp dried oregano
¾ tsp salt, divided
2 ½ cups all-purpose flour
1 tbsp baking powder
1 tbsp sugar
1 ¼ cup milk
2 tsp vegetable oil
2 tbsp grated Parmesan cheese
Directions
1Preheat 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.
2In 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.
3Brush 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.
4Place 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.
Tips
1
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.
Disclaimer
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Personal Note
Personal Note
