BANNOCK

Bannock was introduced to the Indian population by early
explorers and missionaries. It is often used now as a substitute
for yeast bread especially in areas where commercially produced
bread is not available or is very expensive.

BASIC BANNOCK Jemima Frank — Ahousat
Julia Gilpin — Anaham

Oven tempcrature 425°F.

In a large bowl combine:
4 cups flour
3 rounded teaspoons baking powder
1/2 teaspoon salt

Mix dry ingredients well, and add a mixture of:
3/4 cup evaporated milk
3/4 cup water

Gently combine the ingredients to form a soft dough then
knead eight to ten times. Overworking the dough gives a tough
bannock. Stack four or five sheets of clean newspaper on a
table and flour the top sheet well. Press the dough into a circle
about one-half inch thick. Slash the top with a knife at two inch
spaces making one and one-half inch cuts halfway through the
dough.

Bake the bannock on the newspapers, aluminum foil or a
cookie sheet for twenty to twenty-five minutes. When done it
will be golden brown in colour. Cool the bannock under a towel
for ten minutes. Cut into wedges or squares and serve warm
with margarine and homemade jam.

Notes:
1. Bannock dipped in scal grease is reported to be
delicious.

2. Two tablespoons shortening or bear fat cut into the
flour makes a more tender bannock.

Nutritional Notes:
1. An egg, beaten slightly, may be added with the milk
to the bannock dough.
2. Bannock may be made with whole wheat flour.

Cheese Bannock — add 1-1/3 cups grated cheese.

Fruit Bannock add | cup berries, dates, raisins or currants.

BONFIRE BANNOCK Mrs. Guiterrez
Douglus Luke

Prepare the basic dough. Press out the dough according to’
directions, but make it one-quarter of an inch thick. Cut in
strips one inch wide. Wind the dough, spirally, around a stick
about one-half inch thick. Holding the stick about cight inches
from the fire, rotate it slowly until the bannock is golden brown,

CAMP BANNOCK

Bannock can also be cooked in a frying pan next to a
campfire. Follow the recipe for basic bannock but press the
dough to one-quarter of an inch in thickness; cut it into circles.
Lean the trying pan against a rock or log so that it faces the fire
at an angle. The bannock should be from six to eight inches
from the fire depending on the heat. Cook until the top is
brown; flip over, and continue cooking until the second side
iS brown.

FRIED BANNOCK Vrs. Guiterrez -
Douglas Luke

Prepare the basic bannock dough, rolling it slightly thinner.
Cut out circles or squares about three inches in diameter. Deep
fry in one and one-half inches of off until golden brown. Serve
warm.