Bannock (food) Bannock (food) Bannock is a variety of flat quick bread or any large, round article baked or cooked from grain. A bannock is usually cut into sections before serving. The word "bannock" comes from Northern and Scots English dialects. The "Oxford English Dictionary" states the term stems from "panicium", a Latin word for "baked dough", or from "panis", meaning bread. It was first referred to as "bannuc" in early glosses to the 8th century author Aldhelm (d. 709), and its first cited definition in 1562. Its historic use was primarily in Ireland, Scotland and Northern England. The Scottish poet Robert
Bublik complement to tea or coffee. Therefore, bublik dough is generally sweeter and denser than that of bagel dough, and they are usually glazed with egg yolk. By far the most popular variety of bublik has a liberal amount of poppy seeds added to it. Bubliks are usually eaten as is, but it is not uncommon to dip them into a beverage, a practice that came from eating sushki and baranki, which were very similar in taste, but rather dry and hard and not easily palatable unless moisturized. Another common way of eating bubliks is to break them into several fragments