Nothing says home better than fresh baking and fresh bread is one of the easiest, most versatile things to make. Of course while packing for a trip north we can’t bring everything with us and sometimes don’t want to spend time away from hot fishing to make a fresh loaf. Bringing store bought bread is convenient but it doesn’t stand up well to travelling; it is light but easily squashed and takes up a fair bit of room. For those who want bread consider Bannock.
Originally developed by Aboriginal peoples travelling between trap lines, Bannock or trail bread is easy to make and requires very few ingredients –perfect for a quick snack to feed hungry anglers. Bannock is something made a different way by almost everyone; some use hot water, others use cold water; its consistency differs as well depending on how you are cooking it. Stickier bannocks work better deep fried for burgers or fish sandwiches, while doughier ones can be fried or baked and eaten by themselves or used as toast/sandwich bread for breakfast ect.
Brian our chief pilot, and First Nation himself, was kind enough to share his family recipe with us. Enjoy!
Brian’s Bannock Bread
3 cups flour
2 tsp baking powder
1 tbs sugar
1 tsp salt
Pinch of pepper (optional, but a pinch adds a nice taste)
1/4 cup butter
1/2 cup of hot water
1/2 cup milk
- Measure flour, salt, and baking powder into a large bowl. Stir to mix. Cut in butter.
- Whisk wet ingredients together and then add to flour mixture. Stir until a loose dough ball forms.
- Pat dough into a flat circle 3/4 to 1 inch thick.
- Cook in an ungreased frying pan over medium on low heat, cover with lid
- Use two lifters to flip, cooking each side for about 10 min.
*Bannock May also be baked in muffin pans at 350*F for 15-20 min or cooked on a stick over an open fire –an alternative to roasting marshmallows. Kick it up a notch and add raisins, blueberries, or chocolate chips. Aboriginal peoples call this x-mas bannock, but it makes a great snack year round.