Prep 15 mins
Cook 15 mins
Bannock is a First Nations staple and served when bread or buns would be served. It is traditionally fried so this version cuts down on the fat because it is baked. Delicious treat serve for breakfast, along with meals or as a snack
- 2 1⁄2 cups flour
- 2 tablespoons baking powder
- 2 tablespoons sugar
- 1 teaspoon salt
- 1⁄4 cup shortening
- 1 cup milk
- 1 cup cooked mashed potatoes
- 1 tablespoon milk or 1 tablespoon cream
- Mix dry ingredients and cut inthe shortening, use either two knives or a pastry cutter.
- Cut shortening until the flour mixrure resembles coarse crumbs.
- Use a fork& stir in the milk& mashed potatoes.
- Tranfer to a lightly floured board and knead 8-10 times.
- Put the dough on an ungresed baking sheet and pat with hands into a round shape until it is apprx 1 1/2" thick Mark triangular serving slices by cutting into the dough appr 1/4".
- Brush with milk bake in 450F oven for 15-20 minutes or until golden.
- Serve with butter and fresh home made jelly or jam.
Four stars for the flavor and ease of this recipe - both were great. I prefer my bannock fried so that was my next step. Sliced dough in pieces and fried in 375 oil until brown, golden and cooked through. Delicious.
This is a yummy version - the tradition in this part of the world is to cook this over an open campfire, and this recipe comes close to the lovely memory of eating bannock around a campfire at summer camp. thanks!