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Category : Grains & Breads
Region : Northwest
Rating : 4
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Bannock - La gallette
Contributor : Added by Administrator
Tribal Affiliation : Ile-a-la Crosse, Saskatchewan (A Metis village in Saskatchewan
Orgin of Recipe : Offered by Germaine Kenny ... who learned this from Great grandmother and Mother
Type of Dish : Contemporary & Traditional
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Ingredients
- 1/2 cup lard
- 1/2 tsp of salt
- 6 tsp of baking powder
- 4 cups flour
- 1 tsp of sugar or corn syrup
- 2 cups of water or milk
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Directions
Mix all dry ingriedents into a bowl.
Then slowly mix in your lard until it looks like small coarse oatmeal.
Then make a small hole in the center of the bowl, pour the milk or water mixture into the bowl gradually.
Mix the ingridents toghter. Knead for about 3 minutes.
Success in bannock making is the kneading, which is required to make it firm.
Pat out with hands to 3/4 inch thickness and prick with fork.
It can be made oblong or round and baked in an oven @ 350 Degrees.
Cool for about five minutes and enjoy.
Note: Bannock was something very special and sacred and eaten only on Sundays. It was made into small bannocks and each member of the family had a taste of this special bread.
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