This Week's Bread: Bannock
I don't know if it was the instructions, or my stove, but it took 30 minutes to cook the bannock on the first side, and eventually I pushed the heat up just to get it to finally cook.
Also, forgot to let it cool, so the center, while not raw, is a little too chewy for my liking. I gotta remember to let bread cool!
# Bannock Bread
Spirit of the Harvest: North American Indian Cooking
4.0 servings
2.0 cups flour
4.0 tsp baking powder
1.0 tsp salt
0.5 cup shortening
0.5 cup water
1 - Combine dry ingredients in a mixing bowl.
2 - Cut in shortening until mixture resembles coarse meal.
3 - Gradually mix in water to form a thick dough.
4 - Turn dough out onto a lightly floured surface and knead for 15 minutes, or until it is very smooth.
5 - Grease bottom and sides of a 10 inch cast-iron skillet.
6 - Press dough into the pan and cook, uncovered, on top of the stove over low heat for about 10 minutes on each side. Watch carefully so bread does not burn before center is cooked through.
7 - Place loaf on a rack to cool.
