Bannocks
INGREDIENTS:
2 c Flour
1/2 ts Salt
4 ts Baking powder
1/2 c Crisco (you could use bear
-grease or oolichan grease.)
1/2 c Water to make thick dough
Additional shortening to
-grease the pan
2 c Flour
1/2 ts Salt
4 ts Baking powder
1/2 c Crisco (you could use bear
-grease or oolichan grease.)
1/2 c Water to make thick dough
Additional shortening to
-grease the pan
The name of this dish, one which I believe comes from Scotland and therefore is not the proper Indian name at all, refers to the fact that the bread is turned. This bread has a nice flavor and it is not complicated to make.
Mix the dry ingredients together well. Cut in the shortening using a pastry blender. Mix in the water and knead until the dough is very smooth, about 15 minutes. You can do this in much less time with a powerful electric mixer such as a KitchenAid.
Grease a black frying pan, including the sides, and press the dough into the pan. Bake on top of the stove over low heat. Watch carefully so that the bread does not brown or burn before the center is cooked. When the bread is free from the pan, turn the loaf over and continue to cook. The total cooking time will be about l0 minutes on each side.
Mix the dry ingredients together well. Cut in the shortening using a pastry blender. Mix in the water and knead until the dough is very smooth, about 15 minutes. You can do this in much less time with a powerful electric mixer such as a KitchenAid.
Grease a black frying pan, including the sides, and press the dough into the pan. Bake on top of the stove over low heat. Watch carefully so that the bread does not brown or burn before the center is cooked. When the bread is free from the pan, turn the loaf over and continue to cook. The total cooking time will be about l0 minutes on each side.