| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 2 | Servings | ||
INGREDIENTS
| 1 | c | Flour |
| 1/2 | ts | Salt |
| 1 1/2 | ts | Baking powder |
| 1 | ts | Sugar |
| 1 | ts | Butter or oil |
| 1 | c | Milk or water |
INSTRUCTIONS
This month, we're delighted to bring you a quick and easy recipe for bannock, from James' latest cookbook, Peasant's Alphabet. Bannock is a non-rising bread that goes back to the days of the trappers, hunters and covered wagon pioneers. They all made bannock at the end of a long day when they were cold, tired and hungry. Serve this delicious bread on a cold winter's night, alongside a steaming pot of chili or a big hearty stew. You may want to recruit the youngsters into helping you. After all, it's a great introduction to cooking andit's just messy enough to make it enjoyable. Next time you're baking -- whether you're using a conventional oven, a barbecue or even an open fire -- try out this recipe for bannock. MIX the flour, salt, baking powder and sugar together in a bowl. ADD the oil and milk (or water), stirring until you have a stiff batter. DUST your hands with the flour and press the batter into a flat cake about 1/2 an inch / 1.25 cm thick. POKE a hole in the middle (so it looks like a big donut). HEAT a lightly greased frying pan over high heat for 1 minute, then turn it to low. PLACE the bannock in the pan, cover and cook for 5 minutes. FLIP, cook for 5 more minutes and then cook a further 10 minutes on each side (cook about 35 minutes altogether). EAT immediately with lots of butter and jam or peanut butter. Posted to recipelu-digest Volume 01 Number 489 by Flirty4u <Flirty4u@aol.com> on Jan 10, 1998
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