Directions: |
Directions:Bannock was favored by nomadic tribes because the dry mixture stayed fresh for long periods. They added the fat or oil at cooking time. Some cooks prefer to fry their bannock dough in a frying pan (cast iron is best), others bake their bannock in the oven, still others deep fry it. You can also drop spoonfuls of batter in a stew, producing something like dumplings. You can also make a cinnamon bun-type goodie by rolling the bannock dough with a rolling pin, then sprinkling with cinnamon, brown sugar, nuts, etc. Lastly, roll the dough up and cut into slices. Bake at about 375 to 400 degree oven.
Combine first four ingredients. Add lard, rubbing it in to form fine crumbs. Combine egg with water (if using an egg), and add to the flour mixture. Stir to form a soft dough, and knead briefly.
If using a frying pan, grease the pan then dust with flour. Place about a quarter of the dough in the pan and heat. Bake until the bottom is lightly brown, then flip. Bake about 10 minutes on the opposite side. Bake remaining dough in similar fashion.
If baking in oven, pat down into greased pie plate. Bake in 400 degree oven for about twenty minutes, or until cooked in the middle.
But the real way to bake it is by getting good at making the dough (no eggs) and having it heavy enough to roll into a long rope-like roll. Wrap this around a stick and bake it by holding or propping over hot embers, turning to bake evenly. It was truly a quick and easy feed for the voyagers and mountain men. That and a handful of cornmeal and lard! |
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