BANNOCK TWO WAYS

Bannock Two Ways image

Provided by Lindsay Anderson

Yield Each recipe serves 4-6

Number Of Ingredients 16

For Greg's Bella Coola Bannock:
2 cups (500 mL) all-purpose flour
1 Tbsp (15 mL) baking powder
1 Tbsp (15 mL) white sugar
1/8 tsp salt
2 Tbsp (30 mL) unsalted butter
1 egg
1/4 to 1/2 cup (60 to 125 mL) whole milk
Oil, for frying
For serving: Maple syrup, flaky sea salt
For Doreen Crowe's Bannock:
2 cups (500 mL) all-purpose flour, plus extra for rolling
2 1/2 tsp (12 mL) baking powder
1/2 tsp (2 mL) salt
3/4 to 1 cup (185 to 250 mL) water, to start
Oil, for frying

Steps:

For Greg's Bella Coola Bannock:
Combine the flour, baking powder, sugar, and salt. Using a pastry cutter or knife, cut in the butter until the pieces are pea-sized. Mix in the egg, then pour in about 1/4 cup (60 mL) of milk. Mix together just until a dough forms, adding more milk if needed. Divide the dough into 10 to 12 biscuit-sized pieces. In a large frying pan, pour in about 1/4 inch (6 mm) of oil and heat over medium-high. When the oil is hot, fry the bannock-being careful not to crowd them-until golden brown. Serve immediately with maple syrup and flaky sea salt.
For Doreen Crowe's Bannock:
In a large bowl, mix the flour, baking powder, salt, and water together to form a dough. If the dough is a bit dry, add more water 1 Tbsp (15 mL) at a time. Turn the dough out onto a floured surface and roll out into a 9×12-inch (23×30-cm) rectangle about 1/4-inch (6-mm) thick. Cut into approximately 3×3-inch (8×8-cm) squares. Heat about 1/4 inch (6 mm) of oil in a large frying pan over medium-high heat, and fry the bannock-being careful not to crowd them-until golden brown, about 2 minutes on each side. Serve warm.

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