Friday, March 4, 2011

Foodie Fridays: Bannock

This month I have decided to post a series of easy-to-make bread recipes.  I am starting off with a recipe for Bannock.  This large, round, flat quick bread has European origins but also became widespread in North America as the native peoples adapted the recipe for their own use.  The North American version is prepared with wheat flour, baking powder, fat, and water, and can either be fried or baked.  The recipe I found is a baked version.  This bread is popular on camping trips -- just pack the premixed dry ingredients, stir in the oil and water when ready to use, place in a skillet, and bake over a camp fire until golden!


3 C. flour
2 T. baking powder
1/4 C. oil
1 1/2 C. water
pinch of salt

Combine all ingredients in a large bowl.  Turn out onto a lightly floured surface and knead about 10 times.  Let rest for one minute, then spread out onto a cookie sheet to 1-inch thickness.  Prick top with a fork.  Bake at 400 degrees for 15-20 minutes until bottom is golden.  Serve with butter and jam.  Serves 6.

Note: This basic recipe is very versatile -- modify it to suit your own taste!  Some versions use lard instead of oil, or leave the fat out entirely.  Whole wheat flour can replace all or part of the white flour.  Additions such as dried fruits, nuts, and/or seeds can be stirred in.  The possibilities are endless!

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