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2 cups flour 2 tablespoons baking powder 1 teaspoon salt 1/3 cup lard (or butter but lard is better) 1 3/4 cups water lard (for frying)
Sift dry ingredients together into a bowl. Cut in the lard and add water, taking care not to over mix.
Melt some lard in a deep pan or Dutch oven, drop spoonfuls of the dough in the pan (there should be enough lard so the bannock can sizzle in it) Cook the bannocks on one side until very brown & crusty, then turn over and brown the other side.
I still have my "Bannock Badge" from my days as a Brownie. I wonder if they still award such a badge.
YOu know, they probably do as it is what most people eat when out on the land.
I made bannock as a bread but the way you do it number person I will try it tomorrow and have it with my stew. Sounds really good. [img]smile.gif" border="0[/img]
I sometimes add a wee bit of sugar which will make it much crustier. The thing about bannock is to make it your own by adding what you want or playing with the meaurements. The one big thing tho' is not to overmix or you will have bannock that is as hard as hockey pucks!
Well I already have sugar in my flour as my brother who has old timers disease dumped the flour in the sugar bin and to make matters worse put it in the sugar bowl!However I was able to save the flour as there was not much sugar left anyhow so we shall see.
I've never had the same bannock twice. Back when I lived up in NWT I'd get it now and then. Everyone seemed to have their own touch, but the person who made it the most tended to use her hand for measuring and pretty much freepoured the liquid ingedients. She was telling me her recipe, and said x handfulls of flour. Then she asked to see my hand and reduced it a bit.
I fondly remember camp donuts. I was in a bushcamp on the MacKenzie delta. As a southerner, one of the things that took a bit of getting used to was a wood burning stove inside a tent, but one of the kids quickly made up some dough, and deep fried in a pot of oil a bunch of fritter like things pulled apart so there were holes in them. Really hit the spot on a grey drizzly day.
[ 01 February 2008: Message edited by: oldgoat ]
I had bannock and dumplings often when I lived in a FN community near Hearst many years ago. Our community and church suppers had a lot of rabbit and goose stews with dumplings - really delicious fare. Some folks here on the coast make their own dumplings, but I don't recall having bannock here. Most folks here make their own bread - I get mine from a bakery run by one of my neighbors.
over in kamloops and environs (down to vancouver as far as i can tell), the fry bread is often deep fried. i mean completely submerged until it puffs out. it's cool to see (it's a common sight at the kamloops farmers' market, for instance). lots of folks eat it with jam or icing sugar, but me, i like it straight up, nothing on it.
Originally posted by 1234567:[b]I sometimes add a wee bit of sugar which will make it much crustier. The thing about bannock is to make it your own by adding what you want or playing with the meaurements. The one big thing tho' is not to overmix or you will have bannock that is as hard as hockey pucks![/b]
Oh ya, do they ever turn into hockey pucks.
I have actually started stuffing mine for a change of pace, by making a pouch, filling it, and pinching the sides closed. Sometimes I will use gouda, or any other hard cheese handy, and/or with homemade peach, or blackberry jam. Oh, and Saskatoon jam is incredible too.
That is so I can have them before the meal, during the meal, and for dessert. [img]smile.gif" border="0[/img]
The cheese ones make great appies, or as part of a finger food meal, they go great with wings and veggies to dip.
10:30 this morning the Sun comes out after two weeks of blizzard, a long time for the Wet Coast. "Gonna be a bright, bright Sun shiny Day"
And then I go to Babble for my last dose 'til Monday and we have people talkin' 'bout Bannock recipes. Can't even wipe the smile from my face.
Having read the whole thread, am surprised to find not one mention of suet. May not be so today, with cholesterol concerns (may I say that here?)but at the time I left England, one wouldn't dream of making dumplings without suet. Also, used in the steamed puddings such as plum duff and spotted dick - delicious.
Talking of dumplings, a popular Austrian dish, liver dumpling soup - a real comfort food. Should be easier to whip up today, with a food processor.
I think bannock preparation has quite a bit in common with sourdough.
spotted dick [img]biggrin.gif" border="0[/img] [img]biggrin.gif" border="0[/img] [img]biggrin.gif" border="0[/img] [img]biggrin.gif" border="0[/img]
I had the same reaction so I googled:Ingredients for Spotted Dick
100g / 4oz Self Raising Flour A pinch of Salt 75g / 3oz Shredded Suet 75g / 3oz Fresh Breadcrumbs 50g / 2oz Caster Sugar 175g / 6oz Currants Grated rind of 1 Lemon Approx. 5 tbsp Milk
How to make Spotted Dick Place all the dry ingredients in a large mixing bowl and mix thoroughly. Make a well in the centre of the mixture then gradually add the milk to form a soft dough. Knead lightly until smooth.
Turn onto a floured surface and roll out to an oblong about 22 x 28cm or 9 x 11
Bring a large pan of water to the boil.
Make a pleat in a large sheet of greaseproof paper or a clean tea towel, to allow for expansion, wrap the pudding loosely, tying each end with string (like an Xmas cracker). Steam or boil for 2 hours. Serve your Spotted Dick hot with custard Serves 4
Originally posted by 1234567:[b]spotted dick [/b]
Richard Tache in Quebec [img]smile.gif" border="0[/img] (Apologies for missing accents)
The bannocks didn't work out at all. Obviously there was a hell of a lot more sugar than flour and everything just melted.
I am going to dump the whole sugar flour out. [img]frown.gif" border="0[/img] Even the stew tasted sugary.
Even before my brother developed old timers he always had problems making decisions and by gum when he did make a decision it was always the wrong one. Somethings never change.
[ 03 February 2008: Message edited by: clersal ]
Don't sweat it. The art of bannock making takes practice. Everyone always thinks it's so easy but it really isn't.
Just annoyed as I suspected that there was far more sugar than flour. I should have dumped the whole thing right after it happened.
It is an art! And something I'm still working on. Has a few women actually give lessons and even despite that I still don't always get it right...at least not to their caliber. [img]smile.gif" border="0[/img] Also a fave around the parts where I am is hotdogs wrapped in the bannock. Yummy! If you're going to eat a hotdog this is the way to do it.
I've never made bannock - but now I'm gonna try! I've had bannock the past couple years at the Tulipfest. Either it was used as a bun for the bison burger or as a scone with blueberry sauce and whipped cream. mmmMMmmmmmm
What difference would there be if suet was used? (not that I'd even know where to buy some)
Yes, give bannock making a try and don't give up until you've made it to your liking. Bannock to me, always tastes different depending on who is making it. Adding cranberries is good too!
Suet, that was Bliter's contribution, haven't tried that yet. Wondering if it's like haggis?
Nah. [b][url=http://en.wikipedia.org/wiki/Suet]suet[/url][/b] is just another kinda fat.
But the only time I've heard of it being used is in bird feeders.
Bird feeder eh.....,well, that doesn't sound too tasty, maybe for Tweety it might be.
mincemeat generally has suet in it
Originally posted by clersal:[b]I made bannock as a bread but the way you do it number person I will try it tomorrow and have it with my stew. Sounds really good. [img]smile.gif" border="0[/img] [/b]
I am thinking of trying to make [url=http://www.recipezaar.com/21068]Selkirk Bannock[/url] later this week, which looks far 'breadier' than all of the First Nations style bannock recipes I have seen, but seems no less tempting.