Bannock

Ingredients

• 8 cups all-purpose flour (, sifted)
• 2 tablespoons baking powder
• 1 tablespoon salt
• 1/2 cup vegetable oil
• 3 cups lukewarm milk ((or water, at 97 F / 36°C))
• Flour (, for the work surface)
• Stand mixer
• Baking tray
• Parchment paper

Instructions

1. 1

   Preheat the convection oven to 360 F (180°C).

2. 2

   In the bowl of a stand mixer, combine the flour and baking powder.

3. 3

   Dig a well in this mixture and pour the oil and ¾ of the lukewarm milk (or water) into the center.

4. 4

   Using the dough hook, slowly mix the flour and liquid until the dough comes together.

5. 5

   Add the salt and knead for 2 minutes at medium speed, until obtaining a homogeneous dough.

6. 6

   If the dough seems too stiff, add the rest of the milk or lukewarm water. If, on the contrary, it seems too wet and sticky, add 1 to 2 tablespoons of flour.

7. 7

   Sprinkle a work surface generously with additional flour. Spread the dough on the flour and sprinkle it with flour on top.

8. 8

   Knead the dough for about 5 minutes, or until an elastic and smooth but slightly sticky ball forms.

9. 9

   Transfer the dough to a baking tray lined with parchment paper and divide it into 2 pieces of dough.

10. 10

    Press each piece of dough to obtain an oval or round shape approximately 1½ inch (3 to 4 cm) thick.

11. 11

    Prick the surface of both loaves using a fork.

12. 12

    Place the loaves in the oven and bake for 35 to 45 minutes or until golden brown.

13. 13

    Serve hot, warm or cooled, depending on taste.