Post by blackcrowheart on Mar 14, 2006 19:32:24 GMT -5
Two rounds of Raisin Bannock:
4 cups of white flour
4 tablespoons of baking powder
1/2 teaspoon of salt
1/4 cup of sugar (optional)
1/2 cup of floured raisins
1/2 cup of bacon grease or margarine
1 cup of hot water
1 cup of skim milk
Preheat oven to 425 degrees F.
Using a large bowl, sift the four, baking powder, sugar and
salt together. Add the raisins. Mound the flour mixture in the
bowl and make a deep hole in the middle to form a crater.
Heat the water and add the fat until melted. Add the milk.
Slowly pour the liquid into the hole and begin mixing with a wooden
spoon, going in a circular, clockwise movement (always in the same
direction) slowling drawing in the flour with each movement until
all the flour has been absorbed by the liquid. This should take
about twenty or so movements until the dough is all mixed and ready
to handle.
Sprinkle some flour unto the counter and bring the ball of
dough unto it. Kneed gently five or six times, NOT MORE, as this
will activate the gluten and toughen the bannock. Divide into two
balls. Roll each ball out into a flat disk using a rolling pin.
The disk should be about one inch thick and eight inches in
diameter. Prick the dough evenly with a fork and transfer to a well-
greased cookie sheet. Bake the round in a preheated 425 degree oven
for about 20 minutes or until golden. It is best to bake each round
separately. Immediately upon removing the bannock from the oven,
stand the round up against a heavy container.
To serve: Cut the round completely in half, and then slice the
halved section into half-inch slices. Serve plain or buttered. It
can also double up as a dessert when served with lots of jam or
jelly. Make sure there's lots of tea on hand when you serve bannock
as it is heavy fare.
Bannock freezes very well.Just wrap with aluminum paper and put
into a plastic bag for freezing.
Hope you all enjoy these traditional Native foods. The recipes
are made in exactly the way my people have always prepared them and
still do to this day. During pow wows, bannock is cooked outdoors
over an open fire usuing a well- greased, cast iron frying pan. It
is turned once during cooking. Sometimes children take a small
piece of bannock dough and wrap it around the end of a stick and
cook it over the coals for a quick snack. (Remember this for
camping!) Enjoy!
4 cups of white flour
4 tablespoons of baking powder
1/2 teaspoon of salt
1/4 cup of sugar (optional)
1/2 cup of floured raisins
1/2 cup of bacon grease or margarine
1 cup of hot water
1 cup of skim milk
Preheat oven to 425 degrees F.
Using a large bowl, sift the four, baking powder, sugar and
salt together. Add the raisins. Mound the flour mixture in the
bowl and make a deep hole in the middle to form a crater.
Heat the water and add the fat until melted. Add the milk.
Slowly pour the liquid into the hole and begin mixing with a wooden
spoon, going in a circular, clockwise movement (always in the same
direction) slowling drawing in the flour with each movement until
all the flour has been absorbed by the liquid. This should take
about twenty or so movements until the dough is all mixed and ready
to handle.
Sprinkle some flour unto the counter and bring the ball of
dough unto it. Kneed gently five or six times, NOT MORE, as this
will activate the gluten and toughen the bannock. Divide into two
balls. Roll each ball out into a flat disk using a rolling pin.
The disk should be about one inch thick and eight inches in
diameter. Prick the dough evenly with a fork and transfer to a well-
greased cookie sheet. Bake the round in a preheated 425 degree oven
for about 20 minutes or until golden. It is best to bake each round
separately. Immediately upon removing the bannock from the oven,
stand the round up against a heavy container.
To serve: Cut the round completely in half, and then slice the
halved section into half-inch slices. Serve plain or buttered. It
can also double up as a dessert when served with lots of jam or
jelly. Make sure there's lots of tea on hand when you serve bannock
as it is heavy fare.
Bannock freezes very well.Just wrap with aluminum paper and put
into a plastic bag for freezing.
Hope you all enjoy these traditional Native foods. The recipes
are made in exactly the way my people have always prepared them and
still do to this day. During pow wows, bannock is cooked outdoors
over an open fire usuing a well- greased, cast iron frying pan. It
is turned once during cooking. Sometimes children take a small
piece of bannock dough and wrap it around the end of a stick and
cook it over the coals for a quick snack. (Remember this for
camping!) Enjoy!