Cheese Onion Bannock Recipes

CHEESE-ONION BANNOCK

Steps:

• Preheat oven to 400°.
• Heat a small skillet over medium-high heat. Coat pan with cooking spray.
• Add onion; sauté 8 minutes or until tender.
• Remove from heat; cool.
• Place flour, oats, baking powder, salt, and pepper in a food processor; process until oats are coarsely ground.
• Add butter; pulse 3 times or until combined.
• Add onion and cheese; pulse 3 times or until blended.
• Place mixture in a medium bowl.
• Add water and egg, stirring until moist.
• Let mixture stand 1 minute.
• Place mixture onto a lightly floured surface; knead lightly 3 times (dough will be sticky).
• Divide dough in half; press each half into a 5-inch circle.
• Cut each circle into 8 wedges.
• Place wedges on a baking sheet coated with cooking spray.
• Bake for 15 minutes or until lightly browned.
• Serve warm.

BANNOCK II

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• In a large bowl, mix together the flour, baking powder, salt, water and oil. Knead on a lightly floured surface for about 10 minutes. Let it rest for a minute, then spread out onto a cookie sheet to 1 inch thickness. Poke holes in the dough using a fork.
• Bake for 15 to 20 minutes in the preheated oven, until the bottom is golden when you lift up the bread to take a peek.

BANNOCK TWO WAYS

Steps:

• For Greg's Bella Coola Bannock:
• Combine the flour, baking powder, sugar, and salt. Using a pastry cutter or knife, cut in the butter until the pieces are pea-sized. Mix in the egg, then pour in about 1/4 cup (60 mL) of milk. Mix together just until a dough forms, adding more milk if needed. Divide the dough into 10 to 12 biscuit-sized pieces. In a large frying pan, pour in about 1/4 inch (6 mm) of oil and heat over medium-high. When the oil is hot, fry the bannock-being careful not to crowd them-until golden brown. Serve immediately with maple syrup and flaky sea salt.
• For Doreen Crowe's Bannock:
• In a large bowl, mix the flour, baking powder, salt, and water together to form a dough. If the dough is a bit dry, add more water 1 Tbsp (15 mL) at a time. Turn the dough out onto a floured surface and roll out into a 9×12-inch (23×30-cm) rectangle about 1/4-inch (6-mm) thick. Cut into approximately 3×3-inch (8×8-cm) squares. Heat about 1/4 inch (6 mm) of oil in a large frying pan over medium-high heat, and fry the bannock-being careful not to crowd them-until golden brown, about 2 minutes on each side. Serve warm.

BANNOCK

Steps:

• Preheat oven to 450°F.
• Whisk together flour, baking powder, baking soda, salt, and sugar in a bowl. Blend in shortening with your fingertips or a pastry blender just until mixture resembles coarse meal. Form a well in center and pour in buttermilk, stirring mixture with a fork until dough just comes together. Turn out dough onto a lightly floured surface and gently knead 3 or 4 times, then pat dough into a 1-inch-thick round.
• Transfer dough to an ungreased baking sheet and prick top all over with a fork. Bake in middle of oven until golden, 30 to 35 minutes.
• Transfer bannock to a rack and cool to warm. Serve warm or at room temperature, cut into wedges.

METIS BANNOCK

Steps:

• Mix flour, baking powder, sugar, and salt.
• Work in the margarine using hands until you make a nice crumble. If you have Olivina margarine in your area, I find this makes for the best bannock.
• Gradually mix in enough milk to make soft but not sticky. Knead.
• Shape into a ball, place on a greased baking sheet, then flatten into a circle about 1 inch thick.
• Bake at 425°F (220°C) for 25 minutes or until lightly browned.