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Bannock

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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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