How to make perfect Bannock
This recipe is to make the best bannock for any meal breakfast, lunch or supper even great for a snack when the kids are hungry and cannot wait for their meal.
Give it a try.
Servings / Yield: 8 pieces
Update your bannock by adding ingredients. Try cinnamon, berries, raisins and brown sugar, grated cheese, Parmesan, basil, oregano or something from the wild like stinging nettle.
Prep Time: 3 mins
Cook Time: 9 mins
Total Time: 12 mins
3 cups flour
2 tbsp baking powder
1/2 tsp salt
1/4 cup shortening, lard or butter, cubed
3/4 - 1 cup water
Mix dry ingredients.
Cut shortening or other hard fat into the flour mixture. The fat should be evenly distributed throughout the flour while still being in small lumps.
If going camping, stop here! Place the flour mixture into a large plastic bag and label it. You'll mix in the water at your campsite.
Gradually add the smallest amount of water and stir until ingredients come together.
Knead the dough gently until soft, adding more water if needed. You should be able to handle the dough without it being too sticky, cites gettystewart.
Bannock on a Stick
|Photo: NCI FM|
Take a palm full of dough (1/2-3/4 cup) and wrap around a thick stick. Wrap it as evenly as possible and only about 1/2 inch thick on a stick. The ideal stick is a fresh sapling (so it won't burn) that's 1/2 to 3/4 inch around. Marshmallow sticks are too small for roasting bannock. Strip the outer bark on the top 6 inches so you have room to wrap your bannock.
Hold the stick over hot glowing coals for 10 minutes rotating frequently. The goal is brown on the outside and cooked all the way through. Avoid direct flames as they will char the outside while the inside stays raw. You'll know the inside is done when the inside of the dough pulls away from the stick and the bannock moves easily.
Bannock in the Oven
Pat dough into a heavy pan and bake in a 450°F oven for 15 to 20 minutes.
Yield 8 - 10 pieces for sticks or 1 large panBe sure to read the full article for more tips on cooking on a stick or in the oven.Hardened bacon grease can also be used instead of shortening, lard or butter.
3 cups of flour or half and half whole wheat and white flour
1 teaspoon of salt
1 tablespoon baking powder
1/2 cup of oil, or olive oil
water or milk
Preheat oven to 375ºF.
Mix all dry ingredients into a big bowl. Add water or milk and add the oil of your choice. Mix all ingredients together until the batter becomes like bread dough, not sticky.
Put flour onto table surface then roll the dough with your fists for about 2 minutes, like making a bread dough. Pound the dough into a round ball then slowly expand the dough by making it nice and round about half inch thick and should be round like a pie plate. Make holes with a fork by poking it all around the dough from top to bottom.
Then with your cookie sheet ready put the bannock onto cookie sheet and bake it at 375ºF until it becomes golden brown. Spread lard on the bannock when it comes out of the oven to keep it moist and Delicious. You will enjoy this bannock and do not worry if does not turn out well practice makes perfect.
You can adjust the thickness of the dough if you prefer your bannock bread to be thin or thick. Make sure the thickness of it is say 1 inch and thinner in size. The thinner bannock dough would be about half inch and rounder more than a pie plate and do not forget the holes in your bannock. Also, don’t forget to adjust your baking time. The thinner the bannock, the shorter the baking time needed.
Enjoy with real butter, suggested by cookingnook.
Optional: Add 1 cup of raisins and 3 tablespoons of sugar into the dough when you are mixing the ingredients together.
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