MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: St. Norbert Parish Bannock
Categories: Five, Breads
Yield: 4 Servings

4 1/2 c Flour (extra 1/2 c. if
- needed)
2 ts Baking powder
1 ts Salt
2 c Tepid water
1 c Melted lard

Place flour, baking powder and salt in a large bowl,
mix. Make a hollow in the center of the flour mixture.
Pour in the water and the melted lard. Mix with a fork
until flour is mixed in. Do not mix too much. Knead on a
floured surface until smooth. As fat cools the dough
becomes somewhat waxy. Extra flour can be used when
kneading. Divide the dough into 4 portions. Roll each
to 1/4" thickness, even the edges and place on a cookie
sheet. Prick all over with a fork.

Bake @ 375ºF/190ºC until golden brown about 25-30
minutes.

Place bannock on its edge to cool and cover with a tea
towel. This makes a comparatively soft bannock. If
harder bannock is desired, roll very thin and bake in a
slower oven.

Raisins or blueberries may be added.

by Linda St. Cyr

RECIPE FROM: http://stnorbertmetiscouncil.com

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