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Tried & True Bannock Recipe
Posted by AK Harry on Mar 25 2006
Bizymocha - Give this a try
BANNOCK
FRYING PAN BREAD
BASIC RECIPE:
1 – cup flour* plus extra ½ cup flour to flour hands and work and form wet dough**
1 – teaspoon double action baking powder*
½ - teaspoon salt*
Cold water
TRANSPORTION TIP:
For individual bannock loves assembly as follows:
*Mix all 3 dry ingredients thoroughly in a gallon baggie.
**Place ½ cup flour in quart baggie and place inside above gallon bag.
PREPARATIONS TIPS:
Have everything Organized and ready to go_
Clean hands_
Medium or Hot Coals or a suitable Cooking Fire_
Greased warm frying pan_
Clean flat work surface_
COLD WATER (the colder the better)
DIRECTIONS:
Remove quart baggie from gallon baggie, flour flat work surface and hands_
Working rapidly from now on, stir in enough cold water to make a firm dough_
Remove dough from baggie, place on floured flat surface and shape with little handling as possible, into a bannock cake about 1 inch thick. If you particularly like crust, leave a doughnut like hole Iin the center_
Dust the loaf lightly with flour so it will handle easily._
Lay the bannock in the warm, greased fry pan_
Hold fry pan over the heat until a bottom crust forms, rotating the fry pan a little so the loaf will shift and not stick to the pan_
Once the dough has hardened enough to hold together, you can turn the bannock over_
Use a lightly floured plate and a spatula, supporting the loaf long enough to reverse the frying pan again and slide the uncooked side of the loaf to the bottom of the frying pan and return frying pan and bannock to the fire._
When crust has formed all around, you may turn the bannock over and around a few times while it is cooking to an appetizing brown._
When is the bannock done? After you’ve been cooking them a while, you will be able to tap one and gauge doneness by the hollowness of the sound. Meanwhile, test by shoving in a straw or twig. If any dough adheres, the loaf needs more heat. Cooking should be accomplished in around 15 minutes. If you place the frying a bit further from the campfire heat, the bannock will cook more evenly, especially if using a reflective oven._
Bannock should be broken apart, never cut. Bannock never tastes better than when devoured piping hot around a campfire. A cold bannock sliced in half, however, and made into a man-size sandwich with plenty of meat or other filler is the best lunch ever._
FINAL COMENT:
Practice makes perfect…make about a dozen or so of these bannocks at home in the kitchen and experiment with cooking them before trying it in the field and you can’t go wrong. Kids love bannock for breakfast. Don’t forget the butter, jam, luncheon meats, mayo, etc. I’ve been making bannock on our fishing and hunting trips since 1956 and yes with confidence and practice, you’ll be be able with the swing of the arm and snap of the wrist, flip the bannock from side to side like pro-chef._
ENJOY_
AK HARRY
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