Recipe, Campfire Bannock

Campfire Bannock

            Into open flour bag, pour about 1 cup of water. Let set until the water is absorbed, then scoop the wet flour out of the bag (the moisture content of the flour will now make the perfect dough) to this add dash of salt, enough baking powder to fill the depression in center of your palm, and as much lard as you scoop out of can with two fingers. Mix well -or dust hands with flour and knead dough-but not too much, remember that once moisture has been added to any quick- bread, handling simply produces gluten and toughens the finished product. Dump dough into frying pan which has been heated with enough grease to cover bottom of pan, flatten top and fry until bannock is well raised. Turn bannock; or tilt frying pan toward heat, and cook other side; add more grease if needed. Do not have pan too hot. An even simpler method--often used; because it made storing and carrying much easier-- is to premix all dry ingredients, including grease as normal. Water was then added as above.

             You can also cook this as a dumpling in a stew, or if cooking over a camp fire. It may be broiled or roasted by wrapping around a green stick or by placing on top of a flat rock; but if you choose any of these methods, please remember-if not in the form of a loaf it is no longer bannock.

**Variations