MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Bannock Categories: Canadian, Breads Yield: 6 servings 1 c Whole wheat flour 1/2 c All purpose flour 1/2 c Rolled oats 2 tb Sugar, granulated 2 ts Baking powder 1/2 ts -Salt 2 tb Butter, melted 1/3 c Raisins; optional 3/4 c -Water; approx, "Bannock, a simple type of scone was cooked in pioneer days over open fires. Variations in flours and the additional of dried or fresh fruit make this bread the simple choice of Canadian campers even today. Oven baking has become an acceptable alternative to the cast iron frypan. McKelvie's restaurant in Halifax serves an oatmeal version similar to this one. For plain bannock, omit rolled oats and increase the all purpose flour to 1 cup.... One of the earliest quick breads, bannock was as simple as flour, salt, a bit of fat (often bacon grease) and water. In gold rush days, dough was mixed right in the prospector's flour bag and cooked in a frypan over an open fire. Indians wrapped a similar dough around sticks driven into the ground beside their camp fire, baking it along with freshly caught fish. Today's native _Fried Bread_ is like bannock and cooked in a skillet. Newfoundlander's _Damper Dogs_ are small rounds of dough cooked on the stove's dampers while _Toutons_ are similar bits of dough deep fried. At a promotional luncheon for the 1992 Inuit Circumpolar Conference, Eskimo Doughnuts, deep fried rings of bannock dough, were served. It is said that Inuit children prefer these "doughnuts" to sweet cookies. Red River settlers from Scotland made a frugal bannock with lots of flour, little sugar and drippings or lard. Now this same bread plays a prominent part in Winnipeg's own Folklorama Festival. At Expo '86 in Vancouver, buffalo on bannock buns was a popular item at the North West Territories ' restaurant. In many regions of Canada, whole wheat flour or wheat germ replaces part of the flour and cranberries or blueberries are sometimes added. A Saskatchewan firm markets a bannock mix, and recipe books from coast to coast upgrade bannock with butter, oatmeal, raisins, cornmeal and dried fruit." Stir together flours, oats, sugar, baking powder and salt. Add melted butter, raisins (if using) and water, adding more water if needed to make sticky dough. With floured hands, pat into greased pie plate. Bake in 400F oven for 20 to 25 minutes or until browned and tester comes out clean. Cut into wedges. SERVES:6 VARIATIONS: In place of raisins add chopped dried apricots or fresh berries.(Blueberries are terrific if one is camping in northern Ontario in August.) SOURCE: "The First Decade" chapter in _A Century of Canadian Home Cooking_ MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Pitcaithly Bannock Categories: Breads, Desserts, Scot/irish Yield: 1 batch 8 oz Flour 4 oz Butter 2 oz Caster sugar 1 oz Almonds; chopped 1 oz Fruit peel; mixed, candied Set oven to 325øF or Mark 3. Grease a baking sheet. Sift the flour into a bowl. Add the sugar and butter and rub in to form a dough. Add the almonds and the mixed candied fruit peel, making sure they are evenly distributed. Form into a thick round on a lightly floured surface and prick all over with a fork. Place on the sheet and bake for about 45 to 60 minutes. Allow to cool and serve sliced thinly and buttered. MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Selkirk Bannock Categories: Scot/irish, Breakfast, Breads Yield: 1 loaf 8 oz flour 1/2 ts salt 1 1/2 oz butter 1 1/2 oz granulated sugar 1/4 pt milk; warm 1/2 oz fresh yeast 8 oz sultanas 1 egg; beaten to glaze Butter a 1 Ib. loaf tin. Dissolve the sugar in the milk and stir in the yeast until thoroughly mixed. Leave in a warm place for 15 minutes. Meanwhile sift the flour and salt into a bowl. Add the butter and rub in. Make a well in the centre and pour in the yeast mixture. Mix together vigorously until it forms a soft dough. Turn on to a floured surface. Knead gently and shape into a ball. Transfer to a greased bowl, cover and leave to rise in a warm place for 30 minutes. Then work in the sultanas with the hands so they are evenly distributed. Re-form the dough ball and leave to rise for 30 minutes. Finally transfer to the tin; leave to rise for 45 minutes. Brush with beaten egg. Bake for 20 minutes in a pre-heated oven at 350øF or Mark 4 until golden in colour. Turn out to a wire rack to cool. Serve sliced thinly and buttered. MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Melvin Larocque's Bannock Categories: Breads, Canadian, American Yield: 4 servings 3 c All purpose flour 1 ts Salt 2 tb Baking powder 1/4 c Lard; melted * 1 1/2 c Water 1/2 c Raisins, currants or dried -blueberries or cranberries -[optional] 2 tb Sugar [if fruit added] Bannock, a simple type of scone, originated in Scotland and was made originally of oatmeal. The first pioneers taught it to the Indians who did not previously have leavened breads and made unleavened breads from corn and nut meals, which were a very minor part of their diet [breads not corn and nuts]. It has spread and adapted from there, with many regional variations. It was cooked in pioneer days in cast iron frying pans over open fires. Toutons use a similar dough where small rings are deep fried like doughnuts. Variations in flours and the additional of dried or fresh fruit make this bread a popular choice of hunters and campers today. Oven baking has become an alternative to the cast iron frying pan when made at home. The dough can also be wrapped around green de-barked sticks driven into the ground beside the camp fire. * Melted shortening, butter or margarine can be used but the taste will be altered. Lard is traditional. Measure flour, salt, baking powder [and dried fruit and sugar] into large bowl. Stir to mix. Make a well in the center and pour melted lard and water into the flour mixture. Stir with fork to make a ball. Turn out onto a working surface. Knead gently about 10 times. Do not over work the dough and let the gluten develop. Pat into a flat circle 1 inch thick. Cook in a greased frying pan over medium heat allowing 15 minutes each side. Use two lifters for easy turning. Serve hot with butter. Break it off in chunks or slice into wedges with a knife. May also be baked on greased baking sheet at 375 for 25 to 30 minutes. This tastes best in a frying pan outdoors over a wood fire. Variations: Substitute 1 cup whole wheat flour and/or 1/2 cup oatmeal for up to 1 1/2 cups of white flour. Add fresh fruit instead of dried. MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Epangishimog Pakwejigan (Shuswap Bannock) Categories: American, Breads Yield: 8 servings 3 c All-purposes flour 1 tb Baking powder 1 1/2 ts Salt 1 1/2 c Water 1 c Blueberries Mix the dry ingredients together, the add the water quickly & continue to stir. Spread batter on a pie plate & put in a preheated oven heated to 425F. Bake for 20 minutes. Cut in pieces & serve hot or cold. Excellent with mint tea. **MARKS NOTE: The recipe doesn't say when the blueberries should be added, I would assume that it would be before mixing in the water. This recipe comes from the Cappilano Reserve, Chilliwack, BC & belongs to the Shuswap tribe. Bernard Assiniwi, "Indian Recipes" MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Missiiagan-Pakwejigan (Sunflower Bannock) Categories: American, Breads Yield: 18 sm. loaves 3 1/4 c Sunflower seeds 3 1/4 c Water 2 1/2 ts Salt 6 tb Corn flour 2/3 c Corn oil Put the sunflower seeds, water & salt into a pot, cover & let simmer for 1 1/2 hours. When well cookked, crush the seeds to amke a paste. Add the corn flour, 1 tablespoon at a time to thicken. Work with your hands; cool a little. Make small, flat pancakes of approximately 5" diameter. Heat oil & fry both sides, adding more oil if necessary. Drain well & eat. Bernard Assiniwi, "Indian Recipes" MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Melvin Larocque's Bannock V2.0 Categories: Breads, Canadian, American Yield: 4 servings 3 c All purpose flour 3/4 ts Salt 2 tb [Scant] baking powder 1/2 c Lard; melted * 1 1/4 c Or more water; divided 1/2 c Raisins, currants or dried -blueberries or cranberries -[optional] 2 tb Sugar [if fruit added] Bannock, a simple type of scone, originated in Scotland and was made originally of oatmeal. The first pioneers taught it to the Indians who did not previously have leavened breads and made unleavened breads from corn and nut meals, which were a very minor part of their diet [breads not corn and nuts]. It has spread and adapted from there, with many regional variations. It was cooked in pioneer days in cast iron frying pans over open fires. Toutons use a similar dough where small rings are deep fried like doughnuts. Variations in flours and the additional of dried or fresh fruit make this bread a popular choice of hunters and campers today. Oven baking has become an alternative to the cast iron frying pan when made at home. The dough can also be wrapped around green de-barked sticks driven into the ground beside the camp fire. * Melted shortening, butter or margarine can be used but the taste will be altered. Lard is traditional. Measure flour, salt, baking powder [and dried fruit and sugar] into a large bowl. Stir to mix. Make a well in the center and pour in a 1/2 cup water. Do not mix yet. Then add the melted lard and the rest of the water. Depending on the dryness of the flour add up to 1/4 cup more. The resulting batter should be slightly sticky, not flaky like pie pastry. Stir with fork to make a ball. No not overmix; stop as soon as the ball of dough lifts away from the bowl. Turn out onto a working surface. Knead gently about 10 times. Do not over work the dough and let the gluten develop. Or mix and knead with your hands in the bowl. Pat into a flat circle 1 inch thick. Cook in a greased frying pan over medium heat allowing 15 minutes each side. Use two lifters for easy turning. Serve hot with butter. Break it off in chunks or slice into wedges with a knife. May also be baked on greased baking sheet at 375 deg for 25 to 30 minutes or 450 deg for about 20 minutes for a golden brown exterior and a soft moist interior. The bannock will brown easier with the addition of at least some of the optional sugar. This tastes best in a frying pan outdoors over a wood fire. Variations: Substitute 1 cup whole wheat flour and/or 1/2 cup oatmeal for up to 1 1/2 cups of white flour. Add fresh fruit instead of dried. Add aged shredded Cheddar cheese and/or chopped onion, garlic, herbs etc. MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Herbed Skillet Corn Bread Categories: Newspaper, Breads Yield: 8 servings 1 c Cornmeal 1/2 c Flour; all-purpose 1 tb Sugar 1 tb Baking powder 1/2 ts Salt 1 c Buttermilk 1/4 c Bacon drippings: you may . substitute melted butter 2 Eggs; lightly beaten 1 ts Chives; finely chopped 1 ts Parsley; finely chopped 1 ts Sage; finely chopped 1 ts Thyme; finely chopped Preheat oven to 400 degrees F. In a medium bowl, combine the cornmeal, flour, sugar, baking powder and salt. Add the buttermilk, bacon drippings (or butter) and eggs and stir until just combined. Add the herbs and stir until the mixture is smooth. Grease a heavy 9-inch cast-iron skillet and set it in the heated oven for about 4 minutes. Remove pan from the oven and pour in the batter. Bake for about 20 to 25 minutes or until the top is golden-brown and a knife inserted in the center comes out clean. Cool on a wire rack. Cut into large pieces and serve warm or at room temperature. Makes about 8 servings. Nutritional analysis: per serving: 218 calories, 10g fat, 451mg sodium, 80mg cholesterol, 42% calories from fat. SOURDOUGH FRENCH BREAD 1 teas Dry yeast 3 Tbs sugar 1 1/2 cup warm water 2 Tbs butter, melted 5-5 1/2 cup flour 2 teas salt 1 cup starter 1/2 teas baking soda In a large mixing bowl, soften yeast in water. Blend in 2 cups of flour, sourdough starter, sugar, butter and salt. combine 1 cup of the flour and baking soda. Stir into flour-yeast mixture. Add enough remaining flour to make a moderately stiff dough. Turn out onto floured surface and kneed 5 to 8 minutes or until smooth. Place in greased bowl, turning once. Cover with a cloth. Set in warm place free from drafts and let rise for 1 to 1 1/2 hours or until doubled in size. Punch down dough and divide in half. Cover and let rest 10 miutes. Shape in 2 oblong or round loaves. Place on greased baking sheet sprinkled with cornmeal. Cover. Let rise in warm place about 1 hour or until almost doubled in size. Brush with water and make diagonal slashes across tops with a sharp knife or single-edge razor blade. Bake at 350 deg for 30 to 35 minutes. Remove from sheet and cool. Makes 2 loaves. *********** When I make this, I have french-loaf pans instead of the cookie sheet. You use the cornmeal to keep it from sticking to the alum. pan. JR>... With a rifle, shotgun and 4 W drive, a country boy can survive It all depends on exactly who has the shotgun! ___ X SLMR 2.1a X LPadgette@msn.com - LPadgette@aol.com -!- Maximus/2 2.02 ! Origin: Air 'n Sun 703-765-0822 Origin needed; apply within (9:1600/120) JR>. . While I'm on here, do you have any good sourdough bread recipe's? SOURDOUGH ENGLISH MUFFINS 2 Tbs. active yeast 3 1/2 teas. salt 2 cups warm water 1/2 cup oil or shortening 1/2 cup nonfat dry milk 6 cups flour 1 tbs sugar 1 cup starter Dissolve yeast in water. Add milk, sugar, salt, oil and 2 cups of flour. Mix until smooth. Add 4 cups of flour to make a stiff dough. Kneed until dough is elastic and satiny. Place in bowl coated with oil. Cover with a cloth and let rise until double in size. Punch down. Cover and let stand 10 inutes. Turn out on floured board and roll out to 1/2 inch thick. Cut with cutter into 3 inch rounds or larger. Sprinkle cornmeal on cookie sheets and place patties on it. sprinkle more cornmeal on top. Let rise until puffy (about an hor). Carefully lift and place in electric fry pan pre-heated to 325 deg. Bake 8-10 minutes or until golden brown. Turn and bake for 8-10 minutes more. Makes about 30 muffins. ************************************** SOURDOUGH CORN BREAD 1 cup sourdough starter 2 tbs sugar 1 1/2 cups yellow cornmeal 1/4 cup melted butter, warm 1 1/2 cups evaporated milk 1/2 teas. salt 2 eggs, beaten 3/4 teas. baking soda Thoroughly mix sourdough starter, cornmeal, evaporated milk, eggs and sugar in a large bowl. Stir in melted butter, salt and soda. Turn into a 7 1/2" x 11" greased pan. Bake at 450 deg for 25 to 30 minutes. Serve hot. Makes 6 servings. ************************