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Bannock

This delicious quickbread’s origin isn’t completely clear.  Also know as “Indian Fry Bread”, many believe that it was brought over by Scottish Fur traders in the 1800’s. However, there is some linguistic evidence that this bread may predate western contact. A staple of First Nations cuisine across Canada, it is also made by American Indians.

There are three main ways to make bannock. In a tin in the oven, on a stick over fire or fried in a deep pan. I’m going to share my take on my cousin’s recipe, which is fried.

I love to make bannock and use it as a hamburger bun. It makes a simple dinner taste and look gourmet. To be extra fancy (and authentic) I’ll pair the bun with a buffalo burger and juniper berry sauce. It can be served many ways though, even just with peanut butter and jelly.

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To make them add 6 cups of flour to a large mixing bowl and make a well in the center.

Add in lukewarm water (not hot!), sugar, oil and instant yeast. Slowly mix the ingredients together by bringing the flour from the edges of the bowl into the center.

Add salt about 1/2 way through mixing in the ingredients.

Knead the bread until shiny and elastic. Form into a ball.

Place the dough in an oiled bowl. Turn the dough around to coat it with oil. Cover and place in a cold oven with the light turned on for 2 hours.

After two hours punch down the dough and roll out to 1/2 inch thickness.

Cut into the desired size and fry in 2-3 inches of canola oil at 365 degrees until golden brown on both sides.

Bannock
Ingredients
  • 6 cups flour
  • 2 cups lukewarm water (not hot!)
  • 2 1/4 tsp sugar
  • 1 tbsp canola oil
  • 3/4 tsp instant yeast
  • 1 1/2 tsp salt
For frying:
  • 2-3 inches canola oil
Instructions
  1. In a large mixing bowl, add the flour and make a well in the center.

  2. Into the well, add the lukewarm water, sugar, 1 tbsp. of canola oil and instant yeast.

  3. Slowly mix together by pulling the flour from the edges of the bowl into the well. Half way through mixing, add in the salt.

  4. Knead the dough until shiny, smooth and elastic.

  5. Form the dough into a ball and place in a well oiled bowl. Turn the dough around in the bowl to coat it in oil. Cover and place in a cold oven with the light on for 2 hours.

  6. Remove from the cold oven and punch down. Roll out to 1/2 inch thick. Cut to desired size.

  7. Fry in 2-3 inches of canola oil at 365 degrees until golden brown on both sides (flip them 2-3 times). Drain on paper towels.

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