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NativeTech: Indigenous Food and Traditional Recipes
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Category : Grains & Breads       Region : Northwest       Rating : 4
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

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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