Over the passed couple weeks I’ve been enjoying making homemade breads, with the latest being bannock!

In the passed I’ve always quickly made a baking powder bannock recipe that consists of:

roughly 4 cups flour

4 tablespoons sugar

2 teaspoons salt

4 tablespoons baking powder

Enough water to mix all together to be the consistency of pancake batter.

This recipe is ok but not my favorite, it can be dense and difficult to get cooked without burning and making really greasy.

So in the last week I decided to make the yeast based bannock recipe! Did it ever turn out good! And super easy to make.

This resipe is one that came out of my former high school cook book called, Mission Secondary 1953-2003, 50th Anniversary Recipe Collection.

Fast Bannock

2 tsp white sugar

2 tsp salt

1/2 cup cooking oil (I use canola)

2 cups warm water

4 tbsp fast rising yeast

6 cups all-purpose flour (I only ended up using 5 cups flour)

Put first 5 ingredients in a bowl, add flour and mix. I started with 3 cups of flour and kept adding till I could form a ball. Then knead on a floured surface. When the dough is elastic and not sticky place in a lightly oiled bowl to rest for 15 minutes. Roll out on floured surface and cut into 2 inch squares, make a slice in the middle of each square.

Cook in a deep frying pan in at least a 1/2 inch of oil. Brown evenly on both sides. Adjust temperature as needed to prevent burning.

If surved with chili the dish in this area is referred to as Indian tacos,

or can be served with BBQ salmon.



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