W Ds Bannock Bread Of The Trail Recipes
BANNOCK
Steps:
- Preheat oven to 375ºF.
- Mix all dry ingredients into a big bowl. Add water or milk and add the oil of your choice. Mix all ingredients together until the batter becomes like bread dough, not sticky.
- Put flour onto table surface then roll the dough with your fists for about 2 minutes, like making a bread dough. Pound the dough into a round ball then slowly expand the dough by making it nice and round about half inch thick and should be round like a pie plate. Make holes with a fork by poking it all around the dough from top to bottom.
- Then with your cookie sheet ready put the bannock onto cookie sheet and bake it at 375ºF until it becomes golden brown. Spread lard on the bannock when it comes out of the oven to keep it moist and delicious.
Nutrition Facts : Calories 312 kcal, Carbohydrate 38 g, Protein 5 g, Fat 15 g, SaturatedFat 1 g, TransFat 1 g, Sodium 457 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BANNOCK
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
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
W D'S BANNOCK BREAD OF THE TRAIL
Another recipe from Will Dodge.. Campfire cooking When I served honorably and proudly in the Boy Scouts of America, during WWll we mixed this up in a paper bag and toted it in our ruck sacks when out camping and cooked it over a fire (coals) on a stick. a "dough god" is bread dough wrapped around a stick and cooked on a "spit", that is a stick over the coals. Cast iron dutch ovens were too heavy to pack around in a ruck sack. Of course we didn't have dry milk in those days so we packed canned milk and diluted it with water from our canteens. One can mix this in a paper bag with the water/milk mixture. you don't need a bowl. just don't put too much water/milk mixture in the bag, if you do it right, you have a ball of very sticky dough in the bottom of the paper bag that will adhere to the spit/stick. Fold the sides of the sack down before you start the mixing process. When I say I served honorably and proudly, as Boy Scouts we volunteered for the Civilian Defense Corp as airplane spotters. And I'm proud to report that not one enemy aircraft got beyond Dorena, Oregon on my watch.... Sweet Bannock: Same recipe as bannock only add 1/4 cup sugar and a hand full of raisons....
Provided by deb baldwin @messinthekitchen
Categories Other Breads
Number Of Ingredients 6
Steps:
- 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".
- 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.
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