BANIC
This recipe was given to me by my Husband's sister. When he was growing up in Northern Alberta on an aboriginal reserve, this is what his family ate at every meal. This bread is very filling and sometimes this, was all they had to eat. I like to make it along with soup, or eggs. I hope you enjoy!
Provided by Ginny Chisaakay
Categories Other Breakfast
Time 35m
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 500 degrees F.
- 2. Grease a baking sheet and make sure you get all of the surface covered with shortening.
- 3. Measure dry ingredients in to a large mixing bowl. Make sure your hands are clean then mix all ingredients just to combine.
- 4. Make a wel in center of the dry ingredients, then pour the water into the well. Using your hands, knead the dough about five or six timesjust enough to make sure the ingredients is lightly incorporated.
- 5. Place dough onto the prepared baking sheet and spread dough out to the edges. Next, flatten the top. Grease the top of the flattened bread with shortening. Last of all, with a fork, poke holes all over the surface.
- 6. Place the dough in to the preheated oven and bake for about fifteen minutes. When it is ready to take out of the oven you should be able to smell the baked bread all through your house and the top should be a nice golden brown. When you want to eat the bread rip it into large chunks with your hands and bon appetite!!!
BANNOCK
Our ancestors made this bread when on the trail. Try throwing in blueberries or raisins for added flavor.
Provided by Carol
Categories Bread Quick Bread Recipes
Time 40m
Yield 12
Number Of Ingredients 5
Steps:
- Measure flour, salt, and baking powder into a large bowl. Stir to mix. Pour melted butter and water over flour mixture. Stir with fork to make a ball.
- Turn dough out on a lightly floured surface, and knead gently about 10 times. Pat into a flat circle 3/4 to 1 inch thick.
- Cook in a greased frying pan over medium heat, allowing about 15 minutes for each side. Use two lifters for easy turning. May also be baked on a greased baking sheet at 350 degrees F (175 degrees C) for 25 to 30 minutes.
Nutrition Facts : Calories 148.9 calories, Carbohydrate 24.5 g, Cholesterol 10.2 mg, Fat 4.1 g, Fiber 0.8 g, Protein 3.3 g, SaturatedFat 2.5 g, Sodium 465.5 mg, Sugar 0.1 g
METIS BANNOCK
We Metis love our bannock and this is my favourite recipe for it. It's great with soup, or just on it's own with jam or honey.
Provided by SmurfyGirl
Categories Quick Breads
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mix flour, baking powder, sugar, and salt.
- Work in the margarine using hands until you make a nice crumble. If you have Olivina margarine in your area, I find this makes for the best bannock.
- Gradually mix in enough milk to make soft but not sticky. Knead.
- Shape into a ball, place on a greased baking sheet, then flatten into a circle about 1 inch thick.
- Bake at 425°F (220°C) for 25 minutes or until lightly browned.
Nutrition Facts : Calories 589, Fat 25.3, SaturatedFat 5.1, Cholesterol 6.4, Sodium 1125.5, Carbohydrate 78.7, Fiber 2.5, Sugar 3.4, Protein 11.4
BANNOCK II
This is a recipe from my friend - her Mom makes the best bannock ever using this recipe.
Provided by Mia
Categories Bread Quick Bread Recipes
Time 35m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- In a large bowl, mix together the flour, baking powder, salt, water and oil. Knead on a lightly floured surface for about 10 minutes. Let it rest for a minute, then spread out onto a cookie sheet to 1 inch thickness. Poke holes in the dough using a fork.
- Bake for 15 to 20 minutes in the preheated oven, until the bottom is golden when you lift up the bread to take a peek.
Nutrition Facts : Calories 309.5 calories, Carbohydrate 48.6 g, Fat 9.7 g, Fiber 1.7 g, Protein 6.5 g, SaturatedFat 1.5 g, Sodium 338.7 mg, Sugar 0.2 g
FRIED BANNOCK
Make and share this Fried Bannock recipe from Food.com.
Provided by moose Belfour
Categories Breads
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Mix half the flour with the remaining dry ingredients.
- Add water until the mixture becomes thick, "like a paper mache paste".
- Add more flour until the dough feels like a soft earlobe.
- Heat the oil or lard over a medium-high heat until very hot, but not smoking.
- Break off small pieces of the dough and flatten each to the size of your palm, about 1/2-inch thick.
- Place the pieces in the hot oil, turn after about 3 minutes, or when golden brown.
- Place the bannock on a paper towel to soak up the excess grease.
- Serve plain or with jam.
NATIVE CREE BANNOCK BREAD
A real taste of the Canadian North. Take this recipe, and the ingredients, with you the next time you go camping!
Provided by Millereg
Categories Quick Breads
Time 40m
Yield 1 bannock, 8 serving(s)
Number Of Ingredients 6
Steps:
- In the bowl, mix the flour and lard together by hand, and then add the baking powder, salt and the currants, raisins or sultanas.
- Next, add the water and work the ingredients into a dough.
- Now, you have two options: the camp fire or the oven.
- To cook over a camp fire, divide the dough into four lumps and firmly wrap each lump around the end of a four foot stick and prop securely over the fire until golden brown.
- To cook in an oven, spread the dough out into a 16" square cake pan.
- Bake at 425 degrees for about 20 minutes or until golden brown.
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- Divide into 5 balls and flatten with the palm of your hand. Fry in hot oil (350F/175C)on medium heat (enough to cover the bottom of a medium frying pan), until golden brown on both sides (and cooked on the inside). Drain on a paper towel lined plate and eat warm or at room temperature. Enjoy!
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- 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.
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