Reviewed: Jun. 15, 2009

A great basic recipe, very easy to make. I used whole wheat flour instead of all purpose and 1/4 c peanut oil (poured off from a jar of natural peanut butter) because I didn't have any butter. As the bread baked, I got a little bit of peanut aroma but there was only a hint of peanut flavor in the finished bread. I also used non-fat dried milk powder (mixed in about 1/2 c with the water and oil). It was very tasty and I plan on making this again, substituting unsweetened applesauce for the butter/oil to reduce the fat.

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maryp539

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Reviewed: Mar. 30, 2009

yummy!

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BRIDY

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Feb. 24, 2009

it needed way more flour and i also did mine the traditionaly want and fried them in 4 inches of oil in a pan, i do this once a year as a treat for a birthday. it was okay, some people said they liked it other said it was just okay but nothing bad.

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Nadine

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Reviewed: Jun. 5, 2008

This turned out too salty and doughy.

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JODS1978

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Reviewed: Dec. 29, 2007

This recipe was too wet, and too much flour had to be added, making the bannock doughy. Also, after 5 minutes in the frying pan, it seemed like it was going to start to burn.

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flyingmom

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Reviewed: Oct. 17, 2007

Hello Tried this along with a few others the only problem was how sticky the dough was.

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Pat M

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Reviewed: Jul. 17, 2007

I followed this recipe to a tee however,I did not care for it at all batter was much to sticy and it was like eating fried dough. I gave it a 1 because my daughter liked them otherwise I would of given it a complete thumbs down. I would never try it again.

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Deniece

Cooking Level: Expert

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Reviewed: Mar. 24, 2007

Best bannock I have made. fluffy and tastey. i made small patties instead of one large one. The kids loved it! Its deliocus when right out of the pan, with jam.

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saraeliza

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Reviewed: Mar. 1, 2007

This was pretty good for what it was, a very simple recipe. I don't think I'd ever even made a bread from scratch before. It does bake up kind of thick, so I can see why a couple of the prior reviewers made it thinner. I think it would be good with butter or honey, but I didn't try either. I didn't even bother reheating the bannock, and just snacked on chunks of it for days. The Woman I Love had a taste of it, and liked it so much that I had to make a batch for her. She told me she enjoyed it a lot, especially reheated and with butter on it.

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SPOOTY

Cooking Level: Intermediate

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Reviewed: Dec. 10, 2006

this is a good basic recipe. Sometimes i roll it out thinner and fill it with smoked salmon or other meats. I got this idea while up in the okanagan with my grandmother. There is a little shop up there that sells freshly made stuffed bannok. I have been looking for a god recipe for bannok ever since. Thanks for sharing

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babybluangel

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Aug. 5, 2006

We love to make this when camping. We premix dry ingredients before leaving,then just melt butter and add water at camp. Very easy and it's great to have fresh baked goods out in the woods!My kids love it with jam for a camp breakfast or a campfire snack.

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Debby A.

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Reviewed: Jun. 1, 2006

I love to take this camping. I mix up the dry ingredients at home and mix in the butter just before cooking. Tastes the best cooked in/over a fire (either wrapped around a 2cm diameter stick, or wrapped in foil and thrown into the embers).

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Amy

Cooking Level: Intermediate

Home Town: Colonsay, Saskatchewan, Canada

Living In: Saskatoon, Saskatchewan, Canada

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Reviewed: Mar. 20, 2006

I really liked this. It is very quick and easy. I used olive oil instead of butter, then added parmesan cheese and rosemary. Also, I shaped the dough into quarters then cooked in the skillet. My boyfriend loved it!

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Desert Girl

Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

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Reviewed: Jun. 30, 2005

Easy to do and very good, but I find that it tastes a little doughy. Not what I remembered about camping when I was a child.

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Liz Cox

Cooking Level: Intermediate

Living In: Virden, Manitoba, Canada

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Reviewed: Jun. 29, 2000

I found it easier to separate the dough into 6 parts, shaped the same as the loaf, and bake in the oven. You get buns! Was very good overall, a good addition to a dinner meal instead of bread.

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