Pull-Apart Bannock Bread

Prep time: 15min
Total time: 55min
Serves: 8
¾ cup
cold butter, divided
175 mL
cloves garlic, minced
1 tsp
dried basil
5 mL
1 tsp
dried oregano
5 mL
¾ tsp
salt, divided
4 mL
2 ½ cups
all-purpose flour
625 mL
1 tbsp
baking powder
15 mL
1 tbsp
15 mL
1 ¼ cup
300 mL
2 tsp
vegetable oil
10 mL
2 tbsp
grated Parmesan cheese
30 mL
Per serving (1/8 recipe):
20 g
saturated fat
12 g
34 g
3 g
6 g
50 mg
1 g
520 mg


  1. Preheat 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.

  2. In 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.

  3. Brush 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.

  4. Place 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.

Product Recall : Compliments Pastrami