The World's Easiest Bread, Traditional Bannock, Video recipe.

I have tried many different bannock recipes over the years and this is my favorite. It is a very old recipe, generations old, passed down through the years. It is very easy to do, it only takes about 30 minutes from idea till ready to eat, stores well and its delicious. I made it with the very traditional Lard as the oil component, but you can use butter or whatever oil you normally use in baking. Lard is the traditional ingredient and IMO makes it better.

This is a bake in the oven recipe but it can easily be cooked outside over an open fire, on a hot rock, or in a dutch oven, Wrapped around a stick and cooked over fire is a very interesting way to cook it. I hope you give this one a try.

Ingredients
4 cups of all-purpose flour (or bread flour)
2 Tablespoons of Baking Powder
1 Tablespoon of Salt
1 Tablespoon of Sugar
3 Tablespoons of Lard, or oil of your choice
2 cups of water

Directions
Preheat oven to 400 deg F (200 deg C)
Add all dry ingredients to a mixing bowl, mix everything thoroughly.
Make a well in the middle by moving the dry ingredients up the side of the bowl.
Add the oil and about 2/3’s of the water to the well.
Start mixing slowly in the middle of the bowl ( I use my hands for this), slowly incorporate the dry ingredients from the side, add the extra water as needed.
When a nice dough is formed it’s ready, you will know it is done when all the dry ingredients are gone and nothing is sticking to the sides of the bowl or your hands. add a little extra water or flour as needed to make this happen.
I bake mine in a cast iron pan, but you can use a cookie sheet or any oven-safe pan.
Grease the pan, form the shape of the bread, it will raise some during cooking but not much. Set the dough in the pan and use a fork to stick a few holes in the bread, as shown in the video and the pictures.
Bake the bread for about 20 minutes, or until the desired color is achieved.
I like to grease the top of my bread and I do the same with bannock, it is up to you, let it cool, and it ready to eat.
I really like this fresh out of the oven with some jam, but it is good cold as well, eaten, however, you normally eat bread.

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