Bannock

Bannock made its way over to North America in the mid 1800's when large numbers of laborers came to work for the Hudson's Bay Company from Scotland. As a result, these Scottish laborers brought the traditions of making bannock with them. The fry bread is usually made of barely and oatmeal but the North American First Nations adopted bannock by preparing it with white or whole wheat flour, baking powder and water then baked or fried over fire.

Ingredients:

6 cups flour (white or whole wheat or mix)
4 tsp baking powder
1 1/2 tsp salt
4 1/2 tbsp sugar
dried fruit or fresh berries of choice (optional)
2 -3 cups water
3-4 cups vegetable oil

Did you know: Bannock became popular with trappers and voyageurs because it was a long-lasting travel food that was easily portable while they were on the trail.

Preparation:

1. Combine flour, baking powder, salt, sugar and desired dried fruit or fresh berries then thoroughly mix the dry ingredients.
2. Start adding water a little at a time and stir to form a soft dough.

3. Heat the vegetable oil in a heavy sauce pan (cast iron preferred) to 350 degrees F. Form soft dough into cakes approximately 3 " in diameter and 1/4" thick. Fry 3 or 4 bannock at a time for about 4 or 5 minutes per side, turning once until lightly golden brown. Serve with butter, jam and tea! Bannocklicious!

Delicious Tip: For a healthier version, bake the bannocks in a greased pan at 350 degrees F for 20 minutes.