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LOCATION: Recipes >> Outdoor Cooking >> Bannock 03

Print this Recipe    Bannock 03

Bannock
Yield: 6 Servings

3 c all purpose flour
3/4 ts salt
2 scant tablespoons baking powder
1/2 c lard, melted or melted shortening, butter or margarine
1 1/4 c or more water
1/2 c raisins, currants or dried blueberries or cranberries, optional
2 tb sugar

Measure flour, salt, baking powder [and dried fruit and sugar] into
a large bowl. Stir to mix. Make a well in the center and pour in
a 1/2 cup water. Do not mix yet. Then add the melted lard and the
rest of the water. Depending on the dryness of the flour add up to
1/4 cup more. The resulting batter should be slightly sticky, not
flaky like pie pastry. Stir with fork to make a ball. No not overmix;
stop as soon as the ball of dough lifts away from the bowl. Turn
out onto a working surface. Knead gently about 10 times. Do not
over work the dough and let the gluten develop. Or mix and knead
with your hands in the bowl. Pat into a flat circle 1 inch thick.

Cook in a greased frying pan over medium heat allowing 15 minutes
each side. Use two lifters for easy turning. Serve hot with butter.
Break it off in chunks or slice into wedges with a knife. May also
be baked on greased baking sheet at 375 deg for 25 to 30 minutes
or 450 deg for about 20 minutes for a golden brown exterior and a
soft moist interior. The bannock will brown easier with the addition
of at least some of the optional sugar.

This tastes best in a frying pan outdoors over a wood fire.

Variations: Substitute 1 cup whole wheat flour and/or 1/2 cup
oatmeal for up to 1 1/2 cups of white flour.

Add fresh fruit instead of dried.

Add aged shredded Cheddar cheese and/or chopped onion, garlic,
herbs etc. for a savory version.

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