Bannock Bread Recipe

Ingredients-

2 Cups of flour, 2 Teaspoons baking powder, 1/2 teaspoon salt, 1 tablespoon olive oil, 3/4 cup water, and some vegetable oil for frying.

Equipment Needed-

Measuring spoons, measuring cups, a large bowl, a fork, a knife, a wooden spoon, a frying pan, a cutting board, a wooden flipper, and a plastic flipper.

Recipe Instructions-

1. In the large bowl, whisk together the flour, salt, and baking powder.
2. Then, add in the olive oil, and whisk together using the fork. Then, gradually add in the water until the dough almost holds together. Flour a cutting board and gently knead about 10 times until the dough comes together. (The dough will be sticky, make sure to not over knead it).
3. Divide the dough into 5 balls. Fry them in hot oil on medium heat (enough to cover the bottom of the frying pan), until the bread is golden brown on both sides and it is cooked on the inside.

Self Reflection and Feedback-

• The recipe overall went pretty well. When I was kneading the dough I did find it to be very sticky so that worried me, but the recipe I was following stated that the dough should be sticky so I didn’t pay too much attention to that. Everything else went smoothly I found, and they were super good.
• Overall they turned out pretty good, the only thing was that they were a tiny bit under cooked in the middle, but it was not anything major.
• The good of the recipe was that the bread overall turned out well, and the recipe that I followed was easy to read and follow. I would not really say that there was anything bad with this recipe.
• I probably would cook it again, because I think that it would make a great appetizer or side dish to go with a meal, sort of like garlic bread to spaghetti.
• In the future, I would probably make them a bit thinner, just to ensure that the middle gets cooked without burning the sides.
• I would rate myself a 9/10 on this post/recipe, just because I would have liked to make the bread a bit thinner to ensure the middles were thoroughly cooked.

Feedback from someone else-

• I got my dad and my brother to both try it, and they both said that it was very good. My dad also commented how the middles could’ve been a bit more cooked, so we agreed on that.

Nutritional Information-

https://www.verywellfit.com/thmb/ssYO1whKlxx-8XtRMW5J1MUweRU=/1000x0/Nutrition-Label-Embed-726982922-26171b4d50724854a05b8c77248d254b.png

Inspiration-

My inspiration for using this Bannock recipe was because when I was in elementary school, our Aboriginal Educator would take small groups of us into our elementary school kitchen, and we would bake Bannock together, and then eat it with jam. So whenever I think of First Nation’s foods the first thing that always comes into my head is Bannock.

The Origin of Bannock Bread-

Bannock was originally brought to North America by Scottish explorers and traders. Indigenous people in particular Métis adopted bannock in their cuisine in the eighteenth and nineteenth centuries probably after their encounters with Scottish fur traders. As a result, even today many Métis and aboriginal western Canadians often prepare this dish. In western Canada, bannock is much more associated with native and Métis culture than with its Scottish roots.

I got this recipe from https://anitalianinmykitchen.com/bannock/