Bannock Two Ways
A versatile traditional bread that can be made two different ways - one enriched with egg and butter for a biscuit-like texture, and another simpler version perfect for frying. Both versions result in golden-brown, warm bread perfect for drizzling with maple syrup.
Ingredients
- •2 cups all-purpose flour
- •1 Tbsp baking powder
- •1 Tbsp white sugar
- •⅛ tsp salt
- •2 Tbsp unsalted butter
- •1 whole egg
- •¼ cup whole milk
- •1 cup oil
- •maple syrup and sea salt
- •2 cups all-purpose flour
- •2½ tsp baking powder
- •½ tsp salt
- •¾ cup water
- •1 cup oil
- •for frying
Cooking Instructions
- 1.
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.
20 min
- 2.
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.
15 min
