Bannock Recipe - Special Camp Bread

Credit: http://www.flickr.com/photos/ellyll/

Bannock is bread that is traditionally baked before an open fire in a large straight-sided skillet. Bannock is fast and easy to make - no need for special ovens, aluminum foil, pot covers, or baking thermometers. Just grease the skillet, press in the dough, fry lightly for a minute or three, then prop the pan before a cheery blaze. There is no need to wonder whether is it done - the beauty of the Bannock is that you can watch it bake!

In the old days, sourdough was the preferred ingredient, now most campers use commercial mixes that are handier but less tasty. Here’s a favourite home-made-from-scratch recipe.

In any plastic bag or bowl, mix 2 cups of flour, 3 rounded teaspoons of baking powder, 1 heaping tablespooon of nonfat dry milk, and 1 teaspoon of salt.

To this add 5 tablespoons of liquid margarine or canola oil and enough cold water to make a stiff dough. Work the dough just enough to mix the ingredients. If you knead too long, the bannock will be tough.

Now mix in 2 tablesppons of honey and a few spoonfuls of blueberry jam. Sprinkle cinammon and sugar and brown sugar on top. Creatively lace the surface of the bannock with liquid margarine.

Baking the bannock: Gently fry the banoock on very low heat (on a mix of hot ahes and coals) until it is firm - about 3 to 5 minutes. If you prop the nannock before the bottom is solid. the dough may slide out of the pan!

Prop the pan at a 45-degree angle to the flames and relax. In about 20 minutes, the bread will start turning golden brown. The bannock is done when a wood sliver comes out clean. Tastes great - and enough calories for a half-day hike!

Tips: Don’t make the batter too thick - 1/2 inch thick is about right. Use a frying pan with relatively straight sides so the dough won’t slide out when propped before the fire; avoid thin aluminium skillets, which may warp, and teflon-coated ones, which may flake from the heat.

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