"Julie Bove" > wrote in
news:EN3Dj.4782$rR1.2029@trndny09:

>
> "Sqwertz" > wrote in message
> ...
>> Julie Bove <Julie Bove >> wrote:
>>
>>> This is the recipe I was given:
>>>
>>> Corn-Flour Bannock
>>> (Fried or Baked)
>>> a.. 2 3/4 cups corn flour
>>> b.. 2 tbsp baking powder
>>> c.. 1/2 tsp salt
>>> d.. 3 tbsp lard
>>> e.. 2/3 cup water
>>> Preheat oven to 450°F. Grease lightly a cast iron frying pan, or
>>> baking sheet. Stir and blend together the flour, baking powder and
>>> salt. With a pastry blender or two knives, finely cut in the lard.
>>> Then gradually stir in
>>> the water. Stir with a fork to make a soft, slightly sticky dough.
>>> Turn dough on a lightly floured surface and knead gently 8-10 times.
>>> Roll out or
>>> pat 1/2 inch thick, or flatten dough to fit frying pan. Cook in
>>> frying pan
>>> on hat ashes over an open fire (turning to brown both sides), or on
>>> a baking
>>> sheet in oven for approximately 12-15 minutes, or until golden
>>> brown. Cut and serve with butter. Makes 1 loaf.
>>>
>>> - Aboriginal Tourism - Native Cuisine
>>>
>>> Do you know what I could sub for the lard? I don't have a real
>>> objection to
>>> it, but it would be something extra I would have to buy and I doubt
>>> I would
>>> ever use it for something else.
>>
>> Vegetable shortening would work as far as the baking goes, but taste
>> would be slightly different.
>>
>> There is no other sub other than that.
>
> Thanks. I thought it might but wasn't sure. Since I don't know what
> these taste like with lard, I guess I won't notice the difference!
>
>
>

@@@@@ Now You're Cooking! Export Format

Selkirk Bannock

none

3 cup (about) bread flour
2 tablespoon sugar
1 package fast-rising dry yeast
1/2 teaspoon salt
3/4 cup milk
1/2 cup (1 stick) unsalted butter
2 1/2 cup golden raisins
1 each egg yolk beaten with 1 tablespoon water (glaze)

Mix 2 1/2 cups flour, sugar, yeast and salt in large bowl. Bring milk and
butter to simmer in medium saucepan, stirring until butter melts. Cool to
125 degrees to 130 degreesF. Stir into dry ingredients. Mix in enough
remaining flour to form soft dough. Turn out onto floured surface and
knead until smooth and elastic, about 5 minutes. Lightly oil large bowl.
Add dough, turning to coat. Cover and let rise in warm draft-free area
until doubled in volume, about 1 1/2 hours. Lightly grease baking sheet.
Punch down dough. Knead in raisins. Shape dough into 7-inch-diameter
round. Place on prepared sheet. Cover with towel and let rise in warm
area until almost doubled in volume, about 40 minutes. Preheat oven to
375 degrees. Brush bread with egg glaze. Bake until bread is golden and
sounds hollow when tapped on bottom, about 45 minutes. Transfer to rack
and cool. (Can be made 1 day ahead. Wrap tightly; store at room
temperature.)Subj: Potato Baps
SELKIRK BANNOCK

Yield: 1 servings


** Exported from Now You're Cooking! v5.83 **


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