Best 3 Bannock Ii Recipes

**Bannock: A Culinary Journey Through Time and Cultures**

Bannock, a traditional flatbread with a rich history, has been a staple food among Indigenous communities in North America for centuries. Its versatility and adaptability have led to numerous variations across regions, each with unique flavors and ingredients. From the classic Plains Bannock to the hearty Scottish Bannock and the sweet Fry Bread, this article presents a culinary journey through time and cultures, offering a diverse collection of Bannock recipes that showcase its enduring appeal. Discover the secrets behind this iconic bread and embark on a delightful culinary adventure, exploring the nuances of each recipe and the stories they hold.

Let's cook with our recipes!

BANNOCK II

Bannock II image

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

Ingredients

3 cups all-purpose flour
2 tablespoons baking powder
¼ cup vegetable oil
1 ½ cups water
1 pinch salt

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

BANNOCK

Bannock image

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

Ingredients

3 cups all-purpose flour
1 teaspoon salt
2 tablespoons baking powder
¼ cup butter, melted
1 ½ cups water

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

BANNOCK TWO WAYS

Bannock Two Ways image

A biscuit- or scone-like quick bread, popular in Canada, that's cooked in a frying pan instead of being baked.

Provided by Lindsay Anderson

Categories Bread Breakfast Biscuit Quick & Easy Camping

Yield Each recipe serves 4-6

Number Of Ingredients 16

Ingredients

For Greg's Bella Coola Bannock:
2 cups (500 mL) all-purpose flour
1 Tbsp (15 mL) baking powder
1 Tbsp (15 mL) white sugar
1/8 tsp salt
2 Tbsp (30 mL) unsalted butter
1 egg
1/4 to 1/2 cup (60 to 125 mL) whole milk
Oil, for frying
For serving: Maple syrup, flaky sea salt
For Doreen Crowe's Bannock:
2 cups (500 mL) all-purpose flour, plus extra for rolling
2 1/2 tsp (12 mL) baking powder
1/2 tsp (2 mL) salt
3/4 to 1 cup (185 to 250 mL) water, to start
Oil, for frying

Steps:

For Greg's Bella Coola Bannock:
Combine the flour, baking powder, sugar, and salt. Using a pastry cutter or knife, cut in the butter until the pieces are pea-sized. Mix in the egg, then pour in about 1/4 cup (60 mL) of milk. Mix together just until a dough forms, adding more milk if needed. Divide the dough into 10 to 12 biscuit-sized pieces. In a large frying pan, pour in about 1/4 inch (6 mm) of oil and heat over medium-high. When the oil is hot, fry the bannock-being careful not to crowd them-until golden brown. Serve immediately with maple syrup and flaky sea salt.
For Doreen Crowe's Bannock:
In a large bowl, mix the flour, baking powder, salt, and water together to form a dough. If the dough is a bit dry, add more water 1 Tbsp (15 mL) at a time. Turn the dough out onto a floured surface and roll out into a 9×12-inch (23×30-cm) rectangle about 1/4-inch (6-mm) thick. Cut into approximately 3×3-inch (8×8-cm) squares. Heat about 1/4 inch (6 mm) of oil in a large frying pan over medium-high heat, and fry the bannock-being careful not to crowd them-until golden brown, about 2 minutes on each side. Serve warm.

Tips:

Keep the ingredients cold: Cold butter and milk will help create a flakier bannock.
Don't overmix the dough: Overmixing will make the bannock tough.
Let the dough rest before cooking: This will allow the gluten to relax and make the bannock more tender.
Cook the bannock over medium heat: This will help prevent the bannock from burning.
Flip the bannock regularly: This will ensure that it cooks evenly.
Serve the bannock warm: Bannock is best enjoyed warm, but it can also be served cold.

Conclusion:

Bannock is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It is easy to make and can be customized to your liking. You can eat it with savory sides or top with sweet spread. With a little practice, you'll be able to make perfect bannock every time.