OTHER BREADS

The settlers learned about making "frybread" and "bannock" from the First Nations Peoples.

FRYBREAD #1
• 1 ½ c. flour
• 1 tsp. baking powder
• 1 tbsp. melted butter
• ½ c. warm milk
• pinch of salt
• pinch of sugar
• hot fat (oil) for frying
  1. To make dough, mix all ingredients except oil in a bowl.
  2. Knead the dough until smooth.
  3. Separate into four pieces. Shape each piece into a flat circle.
  4. Heat oil in a frying pan.
  5. Fry dough rounds one at a time until brown and crispy.

FRY BREAD #2
• 4 c flour
• 1 tbsp baking powder
• 1 tsp salt
• 1 1/2 c warm water
• 1 c lard (oil) for frying
• Mix flour, baking powder and salt together. Add warm water.
• Knead until dough is soft but not sticky. (add more warm water if needed)
• Cover bowl and let stand about 15 minutes.
• Pull off pieces of dough and pat into round shapes about 1/2" to 3/4" thick.
• Make a small hole in the center of each round.
• Melt lard in a heavy frying pan.
• One at a time brown each round (on both sides) in the hot fat.
• Good with honey or jam.

BANNOCK was a type of bread that could be prepared quickly and cooked in a cast iron pan over a fire.

BANNOCK
• 3 cups flour
• 1 teaspoon salt
• 2 tablespoons baking powder
• 1/4 cup melted butter
• 1 1/2 cups water
  Mix the flour, salt and baking powder into a large bowl.
  Add the melted butter and water.
  Stir with a fork until the mixture forms a ball.
  Turn the dough out onto a lightly floured surface and knead gently for a minute.
  Pat into a flat circle that is 2 to 3 cm thick.
  Cook in a greased frying pan over medium heat.
  Cook until browned on both sides (about 15 minutes per side).
  Poke it with a toothpick. If dry crumbs stick to the toothpick, it's done.
  Can also be baked at 175 degrees C for 25-30 minutes