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Thread: Bannock on the propane grill

  1. #1
    Senior Member kyratshooter's Avatar
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    Default Bannock on the propane grill

    I have been hooked by the soda bread bug. Been making it in the oven, which is OK but I am wanting to stretch the limits a little.

    I have made bannock on the campfire several different ways but I have never tried it on the backyard propane grill.

    Anyone tried it that way?

    Any tips?
    Come to the dark side, we have pudding.


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    Senior Member alaskabushman's Avatar
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    Dang it. Now I want some bannock.
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    Super Moderator crashdive123's Avatar
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    Using cast iron I would think either lid up or lid down would work. Lid down might work faster so as to prevent burning.
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    Senior Member hunter63's Avatar
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    Have made it in a cast iron pan, as well as the old boy scout method, of bread on a stick....on campfires.
    I like the bread on a stick, to impress flatlanders at rondy.....but I use the biscuits in the break open tube....(I don't show them that part....)

    I would imagine that hot coals vs gas flame....may be somewhat similar....still need to pay attention to heat needed.

    http://www.paddlinglight.com/article...ampfire-bread/

    Now I'm hungry for bannock as well.....LOL
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    Senior Member kyratshooter's Avatar
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    I am using an old Irish soda bread recipe, which I have discovered is the basis for most "bannock". Apparently bannock was brought to Scotland by the Romans, or first recorded in northern England and Scotland by the Romans (evolution of the term starts there). It was brought to North America by the Scotts-Scotts/Irish settlers and is the basis for most of our quick bread/cornbread recipes.

    It is a plain bread but has a killer taste.

    two cups of flour
    one cup of buttermilk
    teaspoon of baking soda
    teaspoon of salt

    cook 45 minutes at 400 in the oven or until done on the campfire.


    Now for what I learned doing my first batch this winter.

    I realized I had used flour from a sealed Tupperware container that was 7 years old and the baking powder I used was purchased by Winnie when she visited in 2012. Sooo....7 year old flour and 5 year old baking powder is still good unless it has weevils,,,, apparently.

    We don't need no freekin' "use by" dates!

    I am going to try some in the grill using that method the guy on the primal cooking show uses where he lights one side of the grill and bakes something on the other side where there is no flame. I could cook chicken on one side and bake bread on the other.
    Last edited by kyratshooter; 12-04-2016 at 12:46 PM.
    Come to the dark side, we have pudding.

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