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HISTORY AND FOOD
OF CANADA
Bannock
Bannock may be baked in the oven or over a charcoal or open fire (recipe for Bannock on a Stick follows).
Ingredients
4 cups all-purpose flour
1 Tablespoon sugar
2 Tablespoons baking powder
½ teaspoon salt
2 cups milk (or water)
Procedure
Combine flour, baking powder, sugar, and salt in a large mixing bowl.
Measure the milk (or water) and add it to the flour mixture, stirring with a fork to combine. A dough should form. If the mixture seems too dry and crumbly, add more liquid, one Tablespoon at a time.
Turn the dough out onto a surface lightly coated with flour. Knead for about 3 minutes. (To knead, press down the dough, turn it clockwise, fold it in half and press it down. Repeat.)
Preheat oven to 350°F (180°C).
Pat the dough into a circle about ¾-inch thick. Transfer the dough to a well-greased cookie sheet. Prick the surface of the dough all over with a fork.
Bake about 20 to 30 minutes, or until golden brown.
Bannock on a Stick
Procedure
Prepare Bannock dough (see preceding recipe). Have ready several sticks, 3- to 4-feet in length.
Divide the dough into balls slightly larger than golf balls. Shape each ball into a rope about 8 inches long by rolling it between the hands.
Wrap each dough rope around a stick. Hole the dough over a a bed of red hot coals (charcoal, wood, or gas grill flame set at medium.) Turn the stick frequently to bake the dough evenly.
Serves 10 to 12.
THANK YOU
OF CANADA
In general, most Canadians agree that the approximately 800,000 Aboriginal Canadians counted by the 1996 Census of Population may be identified as belonging to one of three groups: First Nations (554,000), Métis (210,000), and Inuit (Innu, 40,000). The First Nations people are members of the approximately 50 recognized "First Nations" or tribal groups in Canada, and they inhabit all parts of Canada. The Métis are descendants of the intermarriages that occurred between the men employed by the early European fur trading companies (Hudson's Bay Company and Northwest Fur Company) and Native Canadian women
Bannock
Bannock may be baked in the oven or over a charcoal or open fire (recipe for Bannock on a Stick follows).
Ingredients
4 cups all-purpose flour
1 Tablespoon sugar
2 Tablespoons baking powder
½ teaspoon salt
2 cups milk (or water)
Procedure
Combine flour, baking powder, sugar, and salt in a large mixing bowl.
Measure the milk (or water) and add it to the flour mixture, stirring with a fork to combine. A dough should form. If the mixture seems too dry and crumbly, add more liquid, one Tablespoon at a time.
Turn the dough out onto a surface lightly coated with flour. Knead for about 3 minutes. (To knead, press down the dough, turn it clockwise, fold it in half and press it down. Repeat.)
Preheat oven to 350°F (180°C).
Pat the dough into a circle about ¾-inch thick. Transfer the dough to a well-greased cookie sheet. Prick the surface of the dough all over with a fork.
Bake about 20 to 30 minutes, or until golden brown.
Bannock on a Stick
Procedure
Prepare Bannock dough (see preceding recipe). Have ready several sticks, 3- to 4-feet in length.
Divide the dough into balls slightly larger than golf balls. Shape each ball into a rope about 8 inches long by rolling it between the hands.
Wrap each dough rope around a stick. Hole the dough over a a bed of red hot coals (charcoal, wood, or gas grill flame set at medium.) Turn the stick frequently to bake the dough evenly.
Serves 10 to 12.
THANK YOU
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