Bannock Bread Recipe 435 Recipes

BANNOCK

Steps:

• Preheat oven to 375ºF.
• Mix all dry ingredients into a big bowl. Add water or milk and add the oil of your choice. Mix all ingredients together until the batter becomes like bread dough, not sticky.
• Put flour onto table surface then roll the dough with your fists for about 2 minutes, like making a bread dough. Pound the dough into a round ball then slowly expand the dough by making it nice and round about half inch thick and should be round like a pie plate. Make holes with a fork by poking it all around the dough from top to bottom.
• Then with your cookie sheet ready put the bannock onto cookie sheet and bake it at 375ºF until it becomes golden brown. Spread lard on the bannock when it comes out of the oven to keep it moist and delicious.

BANNOCK

Steps:

• Measure flour, salt, and baking powder into a large bowl. Stir to mix. Pour melted butter and water over flour mixture. Stir with fork to make a ball.
• Turn dough out on a lightly floured surface, and knead gently about 10 times. Pat into a flat circle 3/4 to 1 inch thick.
• Cook in a greased frying pan over medium heat, allowing about 15 minutes for each side. Use two lifters for easy turning. May also be baked on a greased baking sheet at 350 degrees F (175 degrees C) for 25 to 30 minutes.

NATIVE CREE BANNOCK BREAD

Steps:

• In the bowl, mix the flour and lard together by hand, and then add the baking powder, salt and the currants, raisins or sultanas.
• Next, add the water and work the ingredients into a dough.
• Now, you have two options: the camp fire or the oven.
• To cook over a camp fire, divide the dough into four lumps and firmly wrap each lump around the end of a four foot stick and prop securely over the fire until golden brown.
• To cook in an oven, spread the dough out into a 16" square cake pan.
• Bake at 425 degrees for about 20 minutes or until golden brown.

BANNOCK BREAD RECIPE - (4.3/5)

Steps:

• Skillet: (cast iron works best) Cover skillet with a lid or foil and cook over a low bed of hot coals - low heat is important to allow the inside to get done before the outside burns. Flip once after about 10 minutes. Most important tip: Low heat! The bannock will quickly burn if you put it over too hot coals. The key to good bannock is slow cooking over low coals. Dutch oven: Same as the skillet above, except you won't have to flip the loaf because you will also be using hot coals on the top of the Dutch oven. It will still take 20 - 30 minutes in a 350° Dutch oven. (16 coals on top, 10 underneath) *See how many coals to use with this Dutch oven heating chart Bannock Bread on a stick On a stick: Form the dough into a long snake, approx 1/2″ thick, and spiral wrap around the stick. (as shown) *If the dough is too thick the outside will char before the inside gets done. Slowly rotate the stick over hot coals. *This can be cooked over a slightly hotter bed because it is being rotated, and should only take about 10 minutes to cook.