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    Bannock


    Source of Recipe


    My Mom gave me this recipe...


    Recipe Introduction


    Bannock is a Native American recipe which in history has been made in different forms...It's delicious and can be eaten while warm or when cooled off.


    List of Ingredients


    • 4 cups of flour
    • 2 cups of water
    • ½ tsp of salt
    • 3 tsp baking powder
    • 2 tbsp lard


    Instructions


    1. Preheat oven to 375 F.
    2. Mix in all the dry ingredients together thoroughly
    3. Blend in the lard… make a reservoir in your bowl with the mixture, pour in the water and begin mixing in the flour ending up with a ball of dough, put some of the flour the is left in the bowl onto your workspace and place your dough ball onto it and continue adding more flour as you knead the ball of dough.

    4. When it has become dry enough that the ball doesn’t stick knead the ball flat into a 2 inch thickness, place on cookie sheet and prick with a fork right through the dough approx ½ and inch apart on the face of your bannock this will allow for more even cooking throughout the bannock.
    5. Place in pre-heated oven for approx 30 mins until golden brown.
    6. *Tips DO NOT overwork the dough while kneading… this will only make the bannock hard and dry.
    7. *If you plan on eating the bannock while still warm only cut the top side of the crust and break off pieces… DO NOT cut through the entire bannock while it is warm as this will cause a reaction between the knife and the bread and this should NEVER be done unless the bannock has been completely cooled before cutting.

    8. *As you would do with fresh bread, DO NOT place warm bannock in a plastic bag. Cooling of bannock usually works best when it is placed standing on it’s side to allow the heat to escape it without the moisture build up you would get by laying it flat on a counter top surface

    9. Bannock can be served with some butter, jam, or whatever tickles your fancy…

      Day old bannock is also tasty when sliced and toasted




    Final Comments


    I really want to thank my mom for providing me with this recipe and also for everything else she has handed down to me in teachings
 

 

 

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