JERICA'S FAVOURITE CANADIAN RECIPE

BAKED BANNOCK

~  2 cups flour

~  1/2 tsp. salt

~  2 Tbs. sugar

~  2 Tbs. baking powder

~  1/4 lb. lard

~  2 cups water

~  Mix all of the dry ingredients together in a bowl.  Cut the lard into small pebble size pieces and mix into the dry mixture.  Dig a well and fill it with water until it is level with the top.  Mix all the ingredients.  Place the dough on a flat surface covered with flour.  Kneed the dough while sprinkling flour occasionally until it has a non-sticky texture.  Spread the dough evenly and flatten it to around 2 cm in thickness, making an oval shape.  Place on a large cookie sheet and bake at 350 degrees F for about 25- 30 minutes.  To help with the rising process, puncture the dough with a fork sporadically throughout the surface.  Check the bannock over.  Make sure each side is golden brown.  Bannock is done when it sounds hollow to the tap of a finger.  Once it is done feel free to lightly butter the entire bannock.  Enjoy warm or cold!

Variations:  Depending on the amount of bannock you require, you can double the recipe.  You can also alter the recipe by adding half milk and the other half water.  You can also add an egg or two.  For a sweeter version you can add raisins.

On the Preparation of bannock:

Individual bannock cakes are well suited to baking on a green sapling over a campfire.  Stretch the bannock into a strip and wrap around the end of the stick.  It is best to bake the bannock over coals rather than over open flame.

All types of flour can be used in the preparation of bannock although we would suggest a half and half mixture for whole wheat bannock. 

A commercial bannock mix which includes the basic dry ingredients is an added convenience.

~  Place all of the dry ingredients in a bowl.  Dig a well and fill it with water until it is level with the top.  Mix all of the ingredients.  Place the dough on a flat surface covered with flour.  Kneed the dough while sprinkling flour occasionally until it has a non-sticky texture.  Spread the dough evenly and flatten it to around 2 cm in thickness.  Cut into pieces and slice two slits near the middle about 1 cm apart.

Heat cooking oil or lard in a frying pan on a medium setting.  Place two or three pieces into the hot oil, depending on their sizes.  Let it cook for about 10 minutes and turn over making sure each side is golden brown. Enjoy warm or cold!

Variations:  Depending on the amount of bannock you require you can double the recipe.  You can also alter the recipe by adding half milk and the other half water.  You can also add an egg or two.  For a sweeter version you can add raisins.