fried bannock, anyone?? Free Dating, Singles and Personals

fried bannock, anyone?? Posted: 2/25/2007 1:07:38 PM
i get this question a lot, so i thought i'd simply post a thread. if you're interested, here's my favorite frybread (fried bannock) recipe. [note that there are countless variations, and to get the just right consistency of the dough takes lots of practice...i've been at it for about four years, and feel confident that i've finally mastered The Right Touch...see my tips at the end.] ingredients: cooking oil (i use canola; it's your preference) 5 cups flour 2 tbsp baking powder 3/4 tbsp salt 1 1/4 tbsp of sugar 2 3/4 cups lukewarm water* luke warmwater? i used to date him...but i had to break it off. he was too "wishy-washy" for me: neither hot, nor cold....snicker* ahem anyway... pour oil into large saucepan, about 2-3 inches deep; allow to heat up while mixing dough. throw all dry ingredients together; sift through w/a fork. add water all at once; mix quickly w/hands. this is the tricky part: you do not want to mix the dough too much, or "knead" it; otherwise your bread will turn out like hockey pucks. the idea is to lightly mix ingredients through, then leave the dough alone. your dough should have a moist, sticky consistency. now, check the heat of your oil. i usually flick a little four in; if it sizzles right away, your oil is ready. i often double-check by rolling a small piece of dough together and dropping it in; if your oil is ready, the oil will bubble rapidly and the dough will turn golden around the edges within seconds. if that's what you get, you can start frying. you will need to flour your hands as you work w/each piece to keep the dough from sticking too much. break off a piece (how much will depend on how big you want your pieces; if you're new to frying, i would keep the pieces relatively small, until you learn how to work w/the dough. i usually pull a small handful at a time). gently (and quickly) roll the dough together, then lightly "pull" the dough between your hands--spreading the dough out evenly. if your dough is the right consistency, a hole will naturally appear near the centre; if not, gently poke a whole through the middle. carefully set dough into the oil; watch closely. when the edges and through the middle starts to golden, turn the piece over and allow a few seconds to fry on that side. lift from the oil, allow the oil to drip off, set bannock on paper-toweled plate to cool. peiganjan's bannock frying hints: the dough can be very tricky. and frustrating. first thing you need to know about making frybread: it's a skill. no one makes a perfect batch right off the bat. practice, practice, practice. (; when my sister was teaching me how to make frybread, she lifted up her infant son and asked me to feel his thigh--the fleshy part--and then said: "THAT's how your frybread dough should feel...." lol it was funny at the time, but man she was right. and i'm so glad she gave me something to compare it too. when you're frying, the bannock will puff up; you want your pieces to be crisp on the outside, airy and soft on the inside. and last but not least, there is one secret you must know about making good frybread: you can always tell the state of a woman's heart when you eat her frybread, b/c it will be reflected in the final product. that's why we often say in our circles that the secret to good frybread is to make it w/love--and believe me, it's true! i've learned that when i'm prepared (not rushed) and focusing on the people i'm making it for, i'll make a batch of bannock that will almost float off the plate. but if i'm feeling like it's a messy, greasy "chore", it will be a flop. (i honestly suspect that it has something to do w/how you handle the dough, depending on what you're thinking about....) it's just a theory, but it's certainly true! anyhow. best of luck in your bannock endeavors. if you decide to try it, message me and let me know how it turns out! peiganjan

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