St. Michael's Bannock
Mr. Tyler Storey
September 29th is the traditional feast of Saint Michael and All Angels, or Michaelmas. Historically one of the British quarter days, when school terms started and rents came due, Michaelmas also has particular foods associated with it, especially roast goose, carrots, and apples. Most charming of all, Michaelmas is traditionally the last day on which you should pick and eat blackberries, as folklore has it that when Saint Michael expelled Lucifer from heaven, the fallen angel landed in a patch of blackberry vines and, unhappy with the way things turned out, he, um, wet himself forthwith, thus rendering the berries unfit for consumption.
As much as I like both tradition and blackberries, the timing seems precariously tight, and September 29th usually finds me already passing the fresh ones by. Braver souls than I should celebrate the day with a blackberry cobbler, but, for the rest of you, try instead this Scottish Michaelmas tradition, the Saint Michael’s Bannock. It is somewhat like Irish soda bread and is excellent with butter and, well, yes, blackberry jam.
— Tyler
What You Need
Equipment
Medium mixing bowl
Mixing and measuring utensils
Baking sheet and optional parchment
Ingredients
2 cups plus one tablespoon of flour, plus more for kneading
2 tablespoons sugar, plus a bit more for sprinkling
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon finely grated orange peel
2 tablespoons cold butter, in pieces
1 cup buttermilk
A generous 1/3 cup of Zante currants or raisins
For best results have all the ingredients except the butter at room temperature
What You Do
Preheat the oven to 375° F.
Mix together the flour, sugar, baking powder and baking soda, salt, and peel. Stir well, then cut in the butter until it is in fine pieces. Stir in the buttermilk until just mixed. Scrape the dough onto a well-floured surface, then knead lightly with your floured hands, adding in the currants or raisins, just until the dough is smooth and currants incorporated. This is a soft dough, and you may find a bench scraper useful.
Form the dough into a smooth 6-inch round, and place on a parchment-covered or lightly buttered baking sheet. Sprinkle the top very lightly and evenly with some sugar and, if you wish, cut a shallow cross in the top, using a very sharp knife or razor.
Bake in the center of the oven for about 40 minutes, until golden. For the best texture, let it cool for ten to fifteen minutes on a rack before serving in wedges.
