Bannock - scottish
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Bannock - scottish
  Scottish    Canadian    Bread  
Last updated 6/12/2012 1:06:55 AM. Recipe ID 32644. Report a problem with this recipe.
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      Title: Bannock - scottish
 Categories: Canadian, Bread
      Yield: 6 Servings
 
      1 c  Whole wheat flour
    1/2 c  All purpose flour
    1/2 c  Rolled oats
      2 tb Sugar, granulated
      2 ts Baking powder
    1/2 ts -Salt
      2 tb Butter, melted
    1/3 c  Raisins; optional
    3/4 c  -Water; approx,
 
  "Bannock, a simple type of scone was cooked in pioneer days over open
  fires. Variations in flours and the additional of dried or fresh
  fruit make this bread the simple choice of Canadian campers even
  today. Oven baking has become an acceptable alternative to the cast
  iron frypan. McKelvie's restaurant in Halifax serves an oatmeal
  version similar to this one. For plain bannock, omit rolled oats and
  increase the all purpose flour to 1 cup.... One of the earliest quick
  breads, bannock was as simple as flour, salt, a bit of fat (often
  bacon grease) and water. In gold rush days, dough was mixed right in
  the prospector's flour bag and cooked in a frypan over an open fire.
   Indians wrapped a similar dough around sticks driven into the ground
  beside their camp fire, baking it along with freshly caught fish.
  Today's native _Fried Bread_ is like bannock and cooked in a skillet.
     Newfoundlander's _Damper Dogs_ are small rounds of dough cooked on
  the stove's dampers while _Toutons_ are similar bits of dough deep
  fried. At a promotional luncheon for the 1992 Inuit Circumpolar
  Conference, Eskimo Doughnuts, deep fried rings of bannock dough, were
  served. It is said that Inuit children prefer these "doughnuts" to
  sweet cookies.
     Red River settlers from Scotland made a frugal bannock with lots of
  flour, little sugar and drippings or lard. Now this same bread plays a
  prominent part in Winnipeg's own Folklorama Festival.
     At Expo '86 in Vancouver, buffalo on bannock buns was a popular
  item at the North West Territories ' restaurant. In many regions of
  Canada, whole wheat flour or wheat germ replaces part of the flour
  and cranberries or blueberries are sometimes added. A Saskatchewan
  firm markets a bannock mix, and recipe books from coast to coast
  upgrade bannock with butter, oatmeal, raisins, cornmeal and dried
  fruit."
  
  Stir together flours, oats, sugar, baking powder and salt. Add melted
  butter, raisins (if using) and water, adding more water if needed to
  make sticky dough. With floured hands, pat into greased pie plate.
  Bake in 400F oven for 20 to 25 minutes or until browned and tester
  comes out clean. Cut into wedges. SERVES:6 VARIATIONS: In place of
  raisins add chopped dried apricots or fresh berries.(Blueberries are
  terrific if one is camping in northern Ontario in August.)
  




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Recipe ID 32644 (Apr 03, 2005)

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