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Angelique's Bannock Bread Every spring and fall, Angelique and her family travelled across the prairie in their Red River wagons to search for herds of buffalo. They lived in tipis and their wagons while they were on the hunt, and instead of eating bread baked in an oven they ate bannock, a type of bread that could be prepared quickly and cooked in a cast iron pan over a campfire. If you'd like to try making bannock yourself, here is an easy recipe. Bannock tastes best when eaten right away (although you should wait for it to cool down first!). It's nice on its own but it's good spread with jam, too. If you are going camping, try making bannock this way: instead of frying it in a pan, roll the dough into strips and then wind the strips on a clean stick or branch. Hold the branch over your campfire, making sure to rotate it slowly so the bannock doesn't burn. It will cook much faster this way so check for doneness often. Make sure you ask for help from a grownup before you start! Ingredients
Instructions Make sure to ask for permission to use your kitchen before you start! Have an adult around to help out. 1. Measure the flour, salt and baking powder into a large bowl. Stir to mix. Add the melted butter and water. Stir with a fork until the mixture forms a ball. 2. Turn the dough out onto a lightly floured surface and knead gently for a minute. Pat into a flat circle that is 2 to 3 centimetres thick. 3. Cook in a greased or nonstick frying pan over medium heat, allowing about 15 minutes per side. When it's browned on one side, flip it over using a pancake turner (this is tricky, so you might want to ask a grownup for help). Cook until browned on both sides. 4. To test if it's cooked, poke it with a toothpick. If dry crumbs stick to the toothpick, it's done; if wet dough coats the toothpick, let it cook a bit more. 5. Serve hot and wrap any leftovers carefully since bannock gets stale quickly. |
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