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Golden Frontier Bannock
Prep: 15 mins
Cook: 25-30 mins
Servings: 6-8
A tasty traditional bannock recipe
Discover the rustic charm of Golden Frontier Bannock, a surprisingly simple and satisfying quick bread with a rich history. This versatile staple, often cooked over an open fire by early settlers and Indigenous peoples, is now an easy-to-make treat perfect for any home kitchen. With just a few basic ingredients, you can whip up a warm, tender loaf that's ideal for dipping into soups, slathering with butter and jam, or enjoying as a comforting snack. It's the perfect beginner-friendly recipe to add a touch of traditional heartiness to your table.
Materials
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 cup unsalted butter, cold and cubed (or shortening/lard)
- 1 cup milk or water (plus more if needed)
Preparation
- Preheat your oven to 400°F (200°C). Lightly grease a baking sheet or cast-iron pan.
- In a large mixing bowl, whisk together the flour, baking powder, and salt.
- Add the cold, cubed butter to the dry ingredients. Using your fingertips or a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs.
- Gradually add the milk or water, a little at a time, mixing until a soft, shaggy dough forms. Be careful not to overmix.
- Turn the dough out onto a lightly floured surface and gently knead for just a minute or two until it comes together. Avoid excessive kneading, as this can make the bannock tough.
- Form the dough into a round, flat disc, about 1-inch thick. You can also divide it into smaller individual rounds or squares.
Cooking
- Place the dough disc onto the prepared baking sheet or cast-iron pan.
- Bake in the preheated oven for 25-30 minutes, or until the bannock is golden brown on top and sounds hollow when tapped on the bottom. If making smaller pieces, they might cook faster, around 15-20 minutes.
- Alternatively, for pan-fried bannock, heat a lightly greased cast-iron skillet over medium heat. Cook the bannock for 8-10 minutes per side, or until golden brown and cooked through.
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