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| 2 1/4 cups | |  | | pre-sifted, all purpose flour | | | | 562 ml | | 1 tsp | | | | salt | | | | 15 ml | | 2 tbsp | | | | baking powder | | | | 25 ml | | 4 tbsp | | | | sugar | | | | 50 ml | | 2 tbsp | | | | shortening or butter | | | | 25 ml | | 3/4 cup | | | | PEI Potatoes, mashed | | | | 187.5 ml | | 1/2 cup | | | | cold milk | | | | 125 ml | | 1/2 cup | | | | cold water | | | | 125 ml |
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| Sift dry ingredients together. Cut in shortening (butter) until it resembles coarse meal. Stir in potatoes.
Stir in liquids and mix using a fork. Knead gently 8 to 10 times on a lightly floured board. Place on an ungreased baking sheet and pat down to form an oval shape about 1 inch thick. Bake at (preheated) 450°F for 17 to 20 minute.
For Christmas dress up the bannock by adding ¾ cup mixed peel or chopped cherries to the dry ingredients. Mold dough into a Christmas dress and glaze with egg white.
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