Time 40m Yield 12 Number Of Ingredients 5 Steps:
Measure flour, salt, and baking powder into a large bowl. Stir to mix. Pour melted butter and water over flour mixture. Stir with fork to make a ball. Turn dough out on a lightly floured surface, and knead gently about 10 times. Pat into a flat circle 3/4 to 1 inch thick. Cook in a greased frying pan over medium heat, allowing about 15 minutes for each side. Use two lifters for easy turning. May also be baked on a greased baking sheet at 350 degrees F (175 degrees C) for 25 to 30 minutes.
Time 35m Yield 6 Number Of Ingredients 5 Steps:
Preheat the oven to 400 degrees F (200 degrees C). In a large bowl, mix together the flour, baking powder, salt, water and oil. Knead on a lightly floured surface for about 10 minutes. Let it rest for a minute, then spread out onto a cookie sheet to 1 inch thickness. Poke holes in the dough using a fork. Bake for 15 to 20 minutes in the preheated oven, until the bottom is golden when you lift up the bread to take a peek.
Time 36m Yield 4 pizzas Number Of Ingredients 12 Steps:
Make the dough: In a large bowl, whisk together the flour, baking powder, sugar, and salt. Slowly add the water and mix with your hands until the dough comes together. Divide the dough into 4 pieces. Working with 1 piece at a time, roll and stretch out the dough on a generously floured surface to 6-8 inch rounds. Top each dough round with 2 tablespoons barbeque sauce, 4 slices of prosciutto, 5 slices of fresh mozzarella, 4 halved cherry tomatoes, and 3 torn basil leaves. Transfer 1 pizza to a stone pizza oven heated to 900°F (480°C) and cook for 4 minutes, rotating the pizza halfway, until the cheese is melted and the crust is puffy and charred in spots. Repeat with the remaining pizza. (Alternatively, preheat a standard oven to 500°F (260°C) with a pizza stone inside while you make the pizzas. Cook the pizzas 1 at a time on the heated stone for 8 minutes, rotating halfway.) Drizzle another tablespoon of barbecue sauce on top of each pizza, then garnish with more basil and season with salt and pepper. Serve immediately. Enjoy!
Time 15m Yield 4 pieces, 4 serving(s) Number Of Ingredients 5 Steps:
Mix flour, baking powder, sugar and salt together. Mix with enough water so that the mixture becomes a dough. Form into 4-6 large, thick patties. Fry on lightly oiled frying pan, turning when the bottom is golden. (You may also bake in the oven.) Good served warm. If desired, spread with honey, jam, butter, or peanut butter. Traditionally bannock would have been made with whatever ingredients were on hand. For example, adding blueberries if they’re in season. This freezes well. Freeze, already baked, in a labeled ziploc bag with the air squeezed out as much as possible. To serve, bring to room temperature by removing from the bag and letting rest on the counter for a few hours. SPeed up the process, by baking or microwaving until the desired temperature is reached.
Time 40m Yield 4-6 serving(s) Number Of Ingredients 6 Steps:
Mix flour, baking powder, sugar, and salt. Work in the margarine using hands until you make a nice crumble. If you have Olivina margarine in your area, I find this makes for the best bannock. Gradually mix in enough milk to make soft but not sticky. Knead. Shape into a ball, place on a greased baking sheet, then flatten into a circle about 1 inch thick. Bake at 425°F (220°C) for 25 minutes or until lightly browned.
Yield Each recipe serves 4-6 Number Of Ingredients 16 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.
More about “bannock ii recipes”
Time 20m Yield 6 to 8 servings Number Of Ingredients 6 Steps:
Mix the dry ingredients and berries, then slowly mix in enough water to make a stiff dough. Roll it out (unrugged) or form it with your hands (rugged) and then either fry it in a bit of oil, bake it or you can even “GRILL IT!”. Brush the grill with oil. Grill it over medium heat, lid down for about 5 minutes per side, tops.
