{"id":408,"date":"2011-08-23T11:47:48","date_gmt":"2011-08-23T11:47:48","guid":{"rendered":"http:\/\/aysontespli.ca\/?p=408"},"modified":"2024-03-21T13:09:49","modified_gmt":"2024-03-21T20:09:49","slug":"bannock-fried-bread","status":"publish","type":"post","link":"http:\/\/aysontespli.ca\/?p=408","title":{"rendered":"Bannock &#8211; Fried Bread"},"content":{"rendered":"<p><a href=\"http:\/\/aysontespli.ca\/?attachment_id=2483\" rel=\"attachment wp-att-2483\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2483\" src=\"http:\/\/aysontespli.ca\/wp-content\/uploads\/bannock.jpg\" alt=\"\" width=\"632\" height=\"721\" srcset=\"http:\/\/aysontespli.ca\/wp-content\/uploads\/bannock.jpg 632w, http:\/\/aysontespli.ca\/wp-content\/uploads\/bannock-263x300.jpg 263w\" sizes=\"auto, (max-width: 632px) 100vw, 632px\" \/><\/a><\/p>\n<div>2 cups Flour (sometimes I use half whole wheat flour, half white flour)<\/div>\n<div>4 teaspoons Baking Powder<\/div>\n<div>1 teaspoon Salt<\/div>\n<div>1 Tablespoon Sugar<\/div>\n<div>Enough warm water to make a soft dough<\/div>\n<div>1 cup Vegetable Oil, for frying<\/p>\n<\/div>\n<div>In medium mixing bowl, combine flour, baking powder, salt and sugar.<\/div>\n<div>Using a fork, stir in enough warm water to make a soft dough; start with about a 1\/2 cup of water, stir, add a bit of water, stir.<\/div>\n<div>Continue adding water a little at a time until you achieve the right consistency.<\/div>\n<div>Heat about 1 cup of vegetable oil over high heat; drop a bit of dough in the hot oil, if it sizzles and floats to the top of the oil, it is ready to go.<\/div>\n<div>While the oil is heating you can start forming your bannock; you can cook up to four bannock in the pan at one time.<\/div>\n<div>Using a fork, scoop out about 1\/4 cup of dough and drop it into a mound of flour.<\/div>\n<div><\/div>\n<div>With lightly floured hands, pick it up and gently toss it between your hands to lightly coat with flour and start shaping.<\/div>\n<div><\/div>\n<div>Place the dough on a very lightly floured surface and gently flatten to about 1\/4inch thick.<\/div>\n<div><\/div>\n<div>Carefully place in hot oil, cook until golden.<\/div>\n<div><\/div>\n<div>\u00a0Flip and cook for another minute.<\/div>\n<div><\/div>\n<div>Remove from oil to paper towel lined platter.<\/div>\n<div>Continue this procedure with the remaining dough.<\/div>\n<div>When you are first starting to make Bannock, I recommend you have a partner in crime to give you a hand; one person can form the bannock and the other person can cook it. Heaps less stressful!<\/div>\n<div>Enjoy your bannock!<\/div>\n<div>Oh, and there are a gazillion and nine Bannock recipes and methods of cooking bannock&#8230;this is just how I was taught to make it.<\/div>\n<div>PS&#8230;making Bannock is messy work! But well worth it!<\/div>\n","protected":false},"excerpt":{"rendered":"<p>2 cups Flour (sometimes I use half whole wheat flour, half white flour) 4 teaspoons Baking Powder 1 teaspoon Salt 1 Tablespoon Sugar Enough warm water to make a soft dough 1 cup Vegetable Oil, for frying In medium mixing bowl, combine flour, baking powder, salt and sugar. Using a fork, stir in enough warm &hellip; <a href=\"http:\/\/aysontespli.ca\/?p=408\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Bannock &#8211; Fried Bread<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,6],"tags":[],"class_list":["post-408","post","type-post","status-publish","format-standard","hentry","category-follow-me-through-my-cooking-journey","category-quick-breads"],"_links":{"self":[{"href":"http:\/\/aysontespli.ca\/index.php?rest_route=\/wp\/v2\/posts\/408","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/aysontespli.ca\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/aysontespli.ca\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/aysontespli.ca\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/aysontespli.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=408"}],"version-history":[{"count":4,"href":"http:\/\/aysontespli.ca\/index.php?rest_route=\/wp\/v2\/posts\/408\/revisions"}],"predecessor-version":[{"id":2484,"href":"http:\/\/aysontespli.ca\/index.php?rest_route=\/wp\/v2\/posts\/408\/revisions\/2484"}],"wp:attachment":[{"href":"http:\/\/aysontespli.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=408"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/aysontespli.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=408"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/aysontespli.ca\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=408"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}