Brita Olson | Crumbs
Brita Olson | Crumbs
If you are one easily intimidating by making bread and bread-like items, this recipe is for you! Bannock is, in my eyes, the easiest and quickest of the quick breads (quick breads don’t require yeast but use baking powder and/or baking soda). It’s a soft, dense, biscuit-like bread and a highly versatile recipe. It’s perfect for camping and cooking over a fire in a Dutch oven, quickly over a backpacking stove, or on the stovetop in the kitchen. You can also dream up any number of additions/toppings to add interest. Savory or sweet – it’s a great treat.
Ingredients
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 tablespoon sugar
- 1/2 tablespoon salt
- plastic Ziploc bag
- water
- butter
- potential toppings (garlic butter, cinnamon sugar, parmesan cheese, jam, etc. )
Brita Olson | Crumbs
Brita Olson | Crumbs
Directions
- Measure dry ingredients into plastic bag.
- Close and mix well (shake, massage, and other forms of manhandling).
- Add some water, close bag and mix.
- Continue this process until you’ve created a very sticky dough.
- Once you’re satisfied with the dough, heat a bit of butter in pan.
- When melted and pan is hot, cut a corner of bag and squeeze some dough into pan. I make mine about biscuit size.
- When golden brown, flip and brown other side.
- Add butter to pan before you add more dough.
- Add topping immediately when out of pan (especially for something like cinnamon sugar – it will stick to the hot biscuit).
Notes: If you’re in the kitchen, feel free to mix this up in a bowl. Consider using the bag, though, as it makes the process no-mess and no-hassle. It is great for camp cooking because you can premix the dry ingredients and have it ready to go in a bag, and then eyeball the addition of water. Mixing in a bag is pretty fun too – you might find people in your group fighting for the task. Also, consider adding ingredients to the dough itself, like grated carrots or cheese.