If you’re looking for the perfect, traditional St. Michael’s Bannock recipe, you just found it!
We enjoy this recipe so much, and we are sure you and your family will as well.
St. Michael’s Bannock
Preheat oven to 375 degrees
Mix together:
- 2 cups of flour
- 2 tablespoons sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Cut in 2 tablespoons butter (not margarine)
- 1 cup buttermilk or yogurt
- handful of raisins or currants
On a floured surface, knead the dough until smooth, then pat into an 8 inch round loaf, and bake on a greased cookie sheet for 40 minutes.
For a more festive look, score the dough with crosses.
Cool on a cookie rack.
May be served with butter or jam. But honestly….we ate it plain, and it was so delicious!
It also makes awesome toast in the morning. I had some this morning, with my very necessary cup of coffee, in my House of Joyful Noise mug, that I still love so much!
Now, just because it is called St. Michael’s Bannock, doesn’t mean you have to wait until next Michaelmas to make and eat it. Because if you think we’ll be doing that, you’re crazy!! We’ll just re-name it if we have to! Thanksgiving Bannock, Christmas Bannock, St. Patrick’s Day….., Easter…….
This looks delicious but I rather think you’ve not named the recipe correctly as this is nothing like Michael’s Bannock that is cooked in a cast iron skillet
Guys, Thanks For sharing this Great Recipe. My Family Loved it. I am definitely sharing this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.
Is it 1/2 teaspoon of baking soda? the exact measure is left out. Making this for Michaelmas this weekend!
Hi Laura C! I am sorry I am just seeing your comment today! I hope I’m not too late. Today is Michaelmas! (Yikes!) YES, it is 1/ teaspoon. Thank you for asking and pointing out that missing word. I will correct it in the blog post recipe right now.
Happy Michaelmas! From our family to yours…..
Laura and Family / House of Joyful Noise blog
Hello! Thanks for this recipe! I have to admit, I originally wanted to be a purist and do the recipe at CatholicCulture.org because the little research I did had all said that Michaelmas bannocks were made with rye, oat and barley meals… but then I saw this line in one of those articles:
“…Later, the Michaelmas Bannock faded from tradition and was replaced with scones.”
And that was all the permission I needed! Yay, for this recipe that doesn’t require me to go out and buy special ingredients at the last minute! 😀 (Thanks again!)
HA, Sara! We understand wanting to follow tradition as much as possible. Hope you enjoyed your Bannock, and had a wonderful Feast of the Archangels day!
Thanks for dropping my our blog.
The Richard Family / House of Joyful Noise blog
Mmm, that looks so tasty! I think I’ll have to try this recipe. The bannok that I’m used to having is the traditional Indian / Metis version cooked outside on a stick. It is an aquired taste, of which I have not acquired : )