Bannock recipe

BANNOCK RECIPE

Bannock: A taste of wilderness baked over an open fire. This hearty flatbread is a legacy of resilience, passed down through generations by indigenous peoples of North America. Imagine kneeling by a crackling campfire, the aroma of woodsmoke mingling with the scent of baking bread. With each bite of bannock, you’re not just satisfying your hunger, you’re connecting with a tradition as timeless as the land itself. So, ditch the store-bought bread and embrace the simple joy of crafting your own bannock over an open flame. It’s a delicious adventure that connects you to the history and heart of North America.

Ingredients:

  • 2 cups all-purpose flour (think of it as the foundation of your edible masterpiece)
  • 3 tbsp baking powder (for a bannock that rises to the occasion, even without fancy ovens)
  • 1 tsp salt (because everything tastes better with a sprinkle of adventure)
  • 3/4 cup milk (whole milk adds richness, but skim milk can join the camping trip if it promises to behave)
  • 1/4 cup melted butter (for a touch of golden deliciousness)

Instructions:

  1. Campfire Crucible: Gather ’round the fire, because it’s baking time! In a large bowl, whisk together your flour, baking powder, and salt. You’re basically creating a dry mix that’s about to be transformed by the magic of wet ingredients.
  2. The Great Molasses Mystery (Optional): For a touch of sweetness, add a tablespoon of molasses to the dry mix. Just remember, with great molasses power comes great sticky responsibility.
  3. Liquid Courage: Now comes the fun part! Pour in the milk and melted butter, and stir everything together with a spoon or your trusty spork (because who brings a fancy whisk camping?). Mix until you have a shaggy dough that’s slightly sticky. Don’t worry about overworking it – a few lumps are perfectly acceptable (they’ll add a rustic charm to your bannock).
  4. The Floury Forge: On a lightly floured surface (think picnic table or a clean patch of dirt), knead the dough for a minute or two. Just enough to bring it together and smooth out any major cracks.
  5. Shaping Up: Divide your dough in half and shape each piece into a thick circle, about 1/2 inch high. Think of them as miniature pizza bases, ready for campfire glory.
  6. The Fiery Finale: Now comes the moment of truth. Carefully place your bannock on a cast iron skillet or baking sheet (preheated if you’re using coals). Hold it over the hot coals, close enough to feel the heat but not close enough to burn (think of it as giving your bannock a good tan). Cook for a few minutes per side, until golden brown and cooked through.
  7. Feast Like Royalty (or at Least Like a Well-Fed Camper): Grab your bannock masterpiece and devour it while it’s hot! You can enjoy it plain, or get creative with campfire toppings. Butter and jam? Delicious. Honey and nuts? A delightful twist. The possibilities are endless (well, almost endless – don’t try adding marshmallows, they’ll just melt into a sticky mess).

There you have it! Freshly baked bannock, a testament to your campfire cooking skills. Remember, the beauty of bannock is its simplicity. So gather your ingredients, find a crackling fire, and get ready to experience the taste of wilderness with every delicious bite.