Sweet Bannock Food

TRADITIONAL BANNOCK AND BERRIES RECIPE

Steps:

• Preheat vegetable oil in a deep frying pan to 350 degrees Fahrenheit. (It's also possible to bake or cook the bannock over an open flame).
• Mix flour, sugar, baking powder, and salt together in a medium-sized bowl.
• Add water and mix until dough becomes thick and sticky. Do not over mix or the dough will become tough.
• Roll the dough into a large ball and slice into 12 equal pieces.
• Flatten each ball of dough with your hands.
• Drop dough into the oil and fry until it is golden brown on both sides and soft, but cooked inside.
• For the raspberry compote cook the berries in a saucepan over medium heat until soft.
• Add sugar, lemon juice, rind, and salt.
• Continue cooking until the sugar is dissolved.
• Serve bannock drizzled with compote.

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.

BANNOCK

Steps:

• Mix the dry ingredients and berries, then slowly mix in enough water to make a stiff dough. Roll it out (unrugged) or form it with your hands (rugged) and then either fry it in a bit of oil, bake it or you can even "GRILL IT!". Brush the grill with oil. Grill it over medium heat, lid down for about 5 minutes per side, tops.

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.

SELKIRK BANNOCK

Steps:

• In a large bowl, mix the yeast and caster sugar with 250ml warm water. Let it stand for 10 mins until the mixture becomes frothy. Tip in the flour and 125g of butter and mix to form a smooth, soft dough. Knead for 5 mins, then put the mixture back in the bowl. Cover with oiled cling film and allow the mix to rise, in a warm place, until doubled in size.
• Knock back the dough by kneading it lightly for 1 min, then add the sultanas and brown sugar, kneading them in well. Grease a deep 23cm round cake tin with the rest of the butter. Shape the dough into a round and place in the tin. Allow the dough to rise for 30 mins or until it has doubled in size.
• Heat oven to 180C/160C fan/gas 4. Brush the Bannock with a little milk to glaze, then bake for 45-50 mins until risen and browned. The bread should sound hollow when removed from the tin and the base is tapped. If the bread colours too quickly, but is not quite cooked, you can cover it with foil and check after 5 mins more. Cool in the tin for 10 mins, then remove from the tin and finish cooling on a wire rack.

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 TWO WAYS

Steps:

• For Greg's Bella Coola Bannock:
• Combine the flour, baking powder, sugar, and salt. Using a pastry cutter or knife, cut in the butter until the pieces are pea-sized. Mix in the egg, then pour in about 1/4 cup (60 mL) of milk. Mix together just until a dough forms, adding more milk if needed. Divide the dough into 10 to 12 biscuit-sized pieces. In a large frying pan, pour in about 1/4 inch (6 mm) of oil and heat over medium-high. When the oil is hot, fry the bannock-being careful not to crowd them-until golden brown. Serve immediately with maple syrup and flaky sea salt.
• For Doreen Crowe's Bannock:
• In a large bowl, mix the flour, baking powder, salt, and water together to form a dough. If the dough is a bit dry, add more water 1 Tbsp (15 mL) at a time. Turn the dough out onto a floured surface and roll out into a 9×12-inch (23×30-cm) rectangle about 1/4-inch (6-mm) thick. Cut into approximately 3×3-inch (8×8-cm) squares. Heat about 1/4 inch (6 mm) of oil in a large frying pan over medium-high heat, and fry the bannock-being careful not to crowd them-until golden brown, about 2 minutes on each side. Serve warm.