Best Bannock Bread Recipes

NATIVE CREE BANNOCK BREAD

Steps:

• In the bowl, mix the flour and lard together by hand, and then add the baking powder, salt and the currants, raisins or sultanas.
• Next, add the water and work the ingredients into a dough.
• Now, you have two options: the camp fire or the oven.
• To cook over a camp fire, divide the dough into four lumps and firmly wrap each lump around the end of a four foot stick and prop securely over the fire until golden brown.
• To cook in an oven, spread the dough out into a 16" square cake pan.
• Bake at 425 degrees for about 20 minutes or until golden brown.

FRIED BREAD (I CALL IT BANNOCK)

Steps:

• Mix all ingredients together and cover and let sit AT LEAST 1 hour if not longer, the longer is sits the fluffier it will be. When you mix it together there might be a little flour left and slightly sticky that is okay. This is the type of fried bread you will be picking up to shape.
• After it sits, heat up some oil for deep-fat frying, I use a deep-fryer at home too. You can use a skillet filled with about 1 inch of oil. Heat until 375 F, or a small piece bubbles and browns in a couple minutes. When ready to fry, oil your hands and counter top. Divide dough into 3-4 pieces, When you cup your hands together like you are holding something you don't want to get away that is the amount of dough you want. Then pat it out to just a little bigger then your whole hand and put into the oil. Fry on one side until nice and golden brown, it can be a couple minutes to 5 minutes depending on what you are using, a frying pan will take less time and a deep fryer will take longer but is more safe way of frying. When golden using tongs flip over and fry on the other side until nice and golden.
• Take out and drain on paper towel, and eat with butter and jam, serve as a side bread, or top with chili, cheese, lettuce and tomato for Indian Tacos.
• I use oil to shape because it helps the dough not to stick to your hands and it keeps your oil cleaner because you won't have flour coming off the fried bread and falling to the bottom. At home I usually make it to serve with chili or soup, and the rare occasions we eat it for breakfast. We try not to eat it too often because we will get fat hahaha.

BEER BANNOCK BREAD

Steps:

• Over a campfire, heat enough butter to cover the bottom of a large cast-iron skillet by 1/4 inch. Place flour, sugar, and salt in a medium bowl. Stir to combine. Add beer, and stir until a soft, sticky dough forms.
• Scrape dough into hot pan. Dip fingers in cooled melted butter, and press bread evenly into pan. Cover dough with a thin layer of melted butter. Cook 10 minutes. Flip, and cook until brown, about 10 minutes more. Serve topped with a dollop of fruit preserves.

BANNOCK FRY BREAD

Steps:

• 1. Come and see the recipe here! http://www.lovefoodies.com/bannock-fry-bread.html

CALMING WIND'S BANNOCK (MUSKOGEE CREEK NATIVE AMERICAN SOUR FRY BREAD) RECIPE - (4.3/5)

Steps:

• Mix together all dry ingredients. Add sour cream to the dry ingredients. Add enough water to make a dough. Let rise about 1/2 hr. Pull off pieces of dough. Roll in flour, make a ball and then flatten. Fry in oil until golden brown. top and serve warm

W D'S BANNOCK BREAD OF THE TRAIL

Steps:

• 1. Sift together dry ingredients. Blend in oil with dough blender or a couple of forks. (a dough blender is the little gadget one uses to "cream" shortning into flour as in making pie crust) or one can use forks. A dough blender is a lot easier. Add water and stir to make dough. Place dough in a dutch oven. Place on coals and watch it carefully or bannock might burn. Unless one really wants a dough god out on the trail the better baking method is in a well greased cast iron skillet in a 350 degree oven. Another cooking method: wrap dough around green willow stick and cook over coals turning often to make a "dough god".
• 2. Um...maybe we aught to make it clear that the wet ingredients go in just before the baking process not when one is putting the dry ingredients together at home.

BANNOCK BREAD RECIPE - (4.3/5)

Steps:

• Skillet: (cast iron works best) Cover skillet with a lid or foil and cook over a low bed of hot coals - low heat is important to allow the inside to get done before the outside burns. Flip once after about 10 minutes. Most important tip: Low heat! The bannock will quickly burn if you put it over too hot coals. The key to good bannock is slow cooking over low coals. Dutch oven: Same as the skillet above, except you won't have to flip the loaf because you will also be using hot coals on the top of the Dutch oven. It will still take 20 - 30 minutes in a 350° Dutch oven. (16 coals on top, 10 underneath) *See how many coals to use with this Dutch oven heating chart Bannock Bread on a stick On a stick: Form the dough into a long snake, approx 1/2″ thick, and spiral wrap around the stick. (as shown) *If the dough is too thick the outside will char before the inside gets done. Slowly rotate the stick over hot coals. *This can be cooked over a slightly hotter bed because it is being rotated, and should only take about 10 minutes to cook.

BANNOCK (SCOTTISH SKILLET BREAD) RECIPE

Steps:

• Scottish Bannock bread is cooked in a skillet from a simple dough, making it the perfect recipe for cooking up fresh bread around your summer campfire! Yield: 1 (9-inch round) loaf Course: Bread Cuisine: Scottish Servings: 6 people1. In a medium bowl, mix the flours, powdered milk, baking powder, and salt. 2. Add the shortening and cut the fat into the dry ingredients until the mixture resembles coarse breadcrumbs. (If you will be taking this mix traveling with you, you can make this dry mix ahead of time and store it in a sealed plastic bag or container until you are ready to make your bread.) 3. Grease a 9-inch cast iron skillet and warm it over the fire coals (or stove on medium heat). (Your goal is to get the pan hot enough that the batter will sizzle when it hits the pan, but not so hot that the oil is smoking.) 4. Add some water to your dry bread mixture and mix just until a very thick batter forms. 5. Place the better into the warm skillet and press it to roughly 1 inch thick. 6. Cook the bread for 10-15 min. Once the bottom is a dark golden and the top of the batter is starting to dry out, flip the loaf. 7. Bake the loaf on the second side for 10-15 minutes. (If your bannock takes any less than 10 minutes to bake on a side before the crust starts to burn, then your