Banic Food

FRIED BANNOCK

Steps:

• Mix half the flour with the remaining dry ingredients.
• Add water until the mixture becomes thick, "like a paper mache paste".
• Add more flour until the dough feels like a soft earlobe.
• Heat the oil or lard over a medium-high heat until very hot, but not smoking.
• Break off small pieces of the dough and flatten each to the size of your palm, about 1/2-inch thick.
• Place the pieces in the hot oil, turn after about 3 minutes, or when golden brown.
• Place the bannock on a paper towel to soak up the excess grease.
• Serve plain or with jam.

BANIC

Steps:

• 1. Preheat oven to 500 degrees F.
• 2. Grease a baking sheet and make sure you get all of the surface covered with shortening.
• 3. Measure dry ingredients in to a large mixing bowl. Make sure your hands are clean then mix all ingredients just to combine.
• 4. Make a wel in center of the dry ingredients, then pour the water into the well. Using your hands, knead the dough about five or six timesjust enough to make sure the ingredients is lightly incorporated.
• 5. Place dough onto the prepared baking sheet and spread dough out to the edges. Next, flatten the top. Grease the top of the flattened bread with shortening. Last of all, with a fork, poke holes all over the surface.
• 6. Place the dough in to the preheated oven and bake for about fifteen minutes. When it is ready to take out of the oven you should be able to smell the baked bread all through your house and the top should be a nice golden brown. When you want to eat the bread rip it into large chunks with your hands and bon appetite!!!

METIS BANNOCK

Steps:

• Mix flour, baking powder, sugar, and salt.
• Work in the margarine using hands until you make a nice crumble. If you have Olivina margarine in your area, I find this makes for the best bannock.
• Gradually mix in enough milk to make soft but not sticky. Knead.
• Shape into a ball, place on a greased baking sheet, then flatten into a circle about 1 inch thick.
• Bake at 425°F (220°C) for 25 minutes or until lightly browned.

BANNOCK II

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• In a large bowl, mix together the flour, baking powder, salt, water and oil. Knead on a lightly floured surface for about 10 minutes. Let it rest for a minute, then spread out onto a cookie sheet to 1 inch thickness. Poke holes in the dough using a fork.
• Bake for 15 to 20 minutes in the preheated oven, until the bottom is golden when you lift up the bread to take a peek.

BANNOCK

Steps:

• Mix flour, baking powder, sugar and salt together.
• Mix with enough water so that the mixture becomes a dough.
• Form into 4-6 large, thick patties.
• Fry on lightly oiled frying pan, turning when the bottom is golden.
• (You may also bake in the oven.) Good served warm.
• If desired, spread with honey, jam, butter, or peanut butter.
• Traditionally bannock would have been made with whatever ingredients were on hand.
• For example, adding blueberries if they're in season.
• This freezes well. Freeze, already baked, in a labeled ziploc bag with the air squeezed out as much as possible. To serve, bring to room temperature by removing from the bag and letting rest on the counter for a few hours. SPeed up the process, by baking or microwaving until the desired temperature is reached.

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.