hahabogus wrote:
> "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

Interesting. I never heard of a yeast based bannock before. Is it common
aound your area?

Lord S. has a lot to answer for.



--
John Kane, Kingston ON Canada