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Bannock

(2 Votes)
SERVES
16
COOK TIME
4 Min

Never heard of bannock, a melt-in-your-mouth scone-like bread? After Mr. Food tasted it in Canada's largest living history museum, he just had to share the recipe, easily made with pantry staples. Its comforting taste will surely please your gang!

What You'll Need

  • 5 cups all-purpose flour
  • 1 heaping tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup raisins
  • 2 cups water
  • 2 cups vegetable oil

What to Do

  1. In a large bowl, combine flour, baking powder, and salt; mix well. Add raisins and water, mix until combined, then knead dough on a board. Let dough stand for 15 minutes then knead again. Let dough stand for 30 minutes more.
     
  2. Flatten dough with hands to about 1/2-inch thickness. Cut into 16 even wedges.
     
  3. In a large skillet, heat oil over medium-high heat until hot, but not smoking, and fry each wedge 2 minutes per side, or until golden. Serve warm.

Notes

Recipe courtesy of Fort Edmonton Park.  For more information about Edmonton, visit www.travelalberta.com and www.edmonton.com.
 

Ratings & Comments

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Bannocks are griddled flatbreads originating from highland areas of England and Scotland and made from barley, oats, water or buttermilk, and sometimes peasemeal. Bannocks vary in style according to region for example, Selkirk bannocks resemble lardy cakes, while Pitchaithly bannocks are more like rich shortbread. In some areas dried fruits are added to sweeten the bannock (which is in itself quite flavourless). Historically, leaveners were not used but now many recipes include yeast or baking powder. For variation eg Selkirk bannock google bannock recipe.. Food for Boy Scouts at camp as its so easy.

There are as many bannock recipes in Canada as there are Grandmothers. This recipe fits into one category. You refer to a different variety. The name may come Scotland, but it is little but Euro-centric thinking that supposes that bannock recipes are not derived from First Nations cooking. While they did not use wheat flour prior to contact (to the best of current knowledge) they did have varieties of bread. More likely, the early Europeans encountered the FNs variation of bread and referred to it by their word for similar bread, bannock. No anciet bread recipe calls for a chemical leavener such as baking powder - which was not introduced until the 19th century. So there is no European claim on new world or old world bannock as it is prepared in North America. Rather, bannock has come to a a generic term for a generally non-yeast risen or quick bread product known from a variety of regional recipes in Europe and North America.

i think this is a really good recipe keep up the good work !!

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