A family favourite
Over 30 years ago my wife and I met Irene, a lady from Onion Lake First Nations. We sat in her kitchen as she made fried bannock in a cast iron skillet, over a Findley Meteor wood cook stove. Just the mere thought of that day makes my mouth water. Irene shared a few secrets for fry bannock with my wife and since that time bannock has been a part of our family, you could say it has become a tradition. Bannock was always taken along in a brown paper bag on family outings; whether it was a summer picnic or a winter tobogganing adventure, we always seem to enjoy bannock with a camp fire and weiner roast. For the past couple of years I have been trying my hand at fry bannock - the first few attempts were a disaster to say the least. My wife kept asking if the flour was coming by the semi load. I persisted and today I have my own version of fry bannock, which is being enjoyed several times throughout the summer by a good number of campers, in particular MR6C (Ministikwan row 6 campers). Here is a recipe you may wish to try: 10 cups of flour 8 table spoons of baking powder 1 tea spoon of salt 3 eggs Water amount depends on the dryness of the flour. Combine dry ingredients, then add eggs and water. Work the fl our until you can remove it from the bowl to work on the counter, adding a little fl our so you can work with out your hands being sticky. Once you work the dough, fold it together like you would bread dough, but do not over work the dough. Flatten the dough on the counter using your hands and knuckles, stretching it out to a little less than a half inch thick. You can now cut whatever shape you like and lay your pieces on wax paper. Select a good frying pan; you may wish to cook outside to prevent your whole house smelling like lard. Melt the lard in the pan and bring the temperature to 375 degrees. Let the bannock brown and puff up then flip over and brown the other side. Test to make sure it is cooked inside; you are ready to enjoy your adventure with bannock! |
