Imbolc Bannock Breakfast Bread
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These simple, fried biscuits were originally a Scottish and Irish staple food, most often made with humble oats. I’ve dressed these up a bit in honor of the sabbat, adding fresh rosemary in honor of Saint Bridget who heralds the return of spring. Modern flour makes a lighter, prettier bannock, and I love to eat mine as part of a hearty breakfast with eggs, butter, preserves from the garden, and honey. Or serve them as part of a luncheon of Potato Soup and Spring Greens Salad to celebrate Imbolc.
Bannock Breakfast Bread Recipe
Ingredients:
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 TBSP finely minced, fresh rosemary
1 TBSP olive oil
3/4 c filtered water
frying oil such as vegetable oil
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Instructions:
Whisk flour, rosemary, salt, and baking powder
Cut in olive oil until you have a fine crumble
Add water slowly until dough just holds together
Kneed until the dough comes together. Note that it will still be sticky. Do not over-kneed or add additional flour.
Divide dough into four balls, shaping with hands to form a flattened disk.
Heat oil over medium heat. Fry dough until golden on each side. Remove from oil and place on paper towels to drain
Enjoy hot and fresh with butter, jam, or split and served with a fried egg as a sandwich.
