Reviewed: Apr. 27, 2013

I have tried several bannock recipes and this one gave me the best results by far. Very nice.

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Reviewer:

Bob

Reviewed: Mar. 25, 2013

Very good recipe.!.!.!

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Reviewer:

Mr. T

Reviewed: Mar. 13, 2013

Good recipe although I don't use the butter. We have this often. Sometimes we add a little sugar and fresh berries or stuff it with fried ground beef and gravy and fry them in the pan. You can add Italian seasoning, garlic, rosemary and so much more. Also the kids like it when we roll it in sugar and cinnamon and eat them warm. We also always take it camping and make up as much as we need to go with dinner or lunch. Very versatile.

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Reviewer:

PATTISCHOOR

Cooking Level: Expert

Reviewed: Nov. 14, 2012

I love bannock. This recipe is almost identical to the one I make except I use vegetable oil. To anyone who comments on the "traditional" nature of bannock and it shouldn't have butter doesn't understand that we (including myself, a Cree Indian) did not have butter but we also did not have FLOUR. This is a fairly recent invention that we came up with based on rations given to us by government officials. Go ahead and use butter. It's not offensive.

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Reviewer:

azriel13

Reviewed: Oct. 22, 2012

Oh yeah! This bread was wonderful. I shaped them into little patty-like balls and fried them on stove. The dough was soft, but I rolled the balls into some flour before putting them in the oil. I substituted 1/3 whole wheat flour and used canola oil instead of butter. After I put them in the oil, I poked my finger in the middle, to help them cook all the way through, which they did. They were fluffy, tender and moist. I did not detect an off-taste from the baking powder. They would be great with raisins, as someone mentioned, honey, jam or dipped in chili, spaghetti sauce or Manwich - and lots more! Thank you for the recipe!!!

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Reviewer:

vicxstar

Cooking Level: Expert

Home Town: Augusta, Georgia, USA

Living In: Macon, Georgia, USA

Reviewed: Sep. 29, 2012

My first try at making bannock and it turned out really great, shared some with a couple of my native friends and they said it was the best bannock they have ever eaten. Thank you for the great recipe.

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Reviewer:

Elmer G.

Cooking Level: Intermediate

Living In: Lac La Biche, Alberta, Canada

Reviewed: Sep. 25, 2012

This version was too dough-tasting when baked so I made my own oven-baked version of this recipe! I added a bit of sugar for taste but the bannock still has a nice savoury flavour to it. I would also recommend adding in your water bit by bit incase your mixture ends up too watery.

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Reviewer:

mariewilliamson27

Cooking Level: Expert

Reviewed: Jun. 23, 2012

Bannock is delicious! Seems like everybody has their own family recipe, and I have been lucky enough to try many of them. This was my first attempt at making my own. I formed the dough into smaller patties and cooked them in a deep skillet with lots of oil. They came out great, and are only made better served with blackberry jam :)

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Reviewer:

Pepper

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

Reviewed: May 23, 2012

Excellent recipe!! I made 12 smaller loaves, and on the last 4, tried something new. I patted the dough, brushed a tiny bit of melted butter, sprinkled some cinnamon sugar on. Then I folded dough over and patted down to half inch. Very nice addition.

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