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This simple quick bread is cheap to make and flexible, you add different ingredients depending on what you have on hand. ...
This one is a mi'kmaq fried version of a classic native recipe.
Tags:Bannock Bread Recipe,american food recipes,cheap bannock bread recipe,cheap recipes,how to eat for cheap,How to Make Bannock Bread,how to make bread,mikmaq bannock bread,roughtimescooking
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Willi: Bannock is a traditional quick bread.
Willi: You don’t require a yeast, you can make it right on top of the stove, if have an oven you can stick it in. And today, we’re going to make what they call in Mi'kmaq territory four cents.
Willi: And all you guys out there listening, anybody knows what's a—why they're calling it four cents we want to know over here so write to us.
Errol: Good. Well, I've never seen it made so I’m really interested what the ingredients are and how do you do it.
Willi: Let’s see and one is flour.
Errol: Flour, here we have.
Willi: I prefer unbleached flour but you know if all you got is white, that’s fine. If you want to make it with whole wheat, have enough. I haven’t made it that way, it’s going to be good that way too.
Errol: So, how much flour for this particular recipe.
Willi: I would say about four cups—
Errol: Four cups.
Willi: Three you know, you chopped the rest in there and here we go.
Willi: All right, yeah, we want some baking powder in there.
Errol: Uh-huh, how much baking powder?
Willi: Now four cents, you need a lot, that’s one thing you know usually it kicks something’s like that, you might only put two teaspoons but I'm going to put three whoppers.
Errol: Yeah, that’s a nice cute thing teaspoon.
Willi: I want to make sure this sucker rises.
Willi: That’s what I want. I want it to rise. If you’ve got people in your family who can't have too much salt, put less. Otherwise I like about a level teaspoon.
Willi: Right in there. And I stir that one up for me.
Errol: All right.
Willi: Now, we’ll take that flour and make a little well to place or put the liquid in. Now, we’re going to want it to be the consistency, a little bit thinner than a cake, so it moves a bit but no too much because we’re actually going to be putting this on the stove. I like corn oil, it’s about three tablespoons, maybe two of just ordinary old corn oil cooking oil if you’ve got, canola that’s fine.
Errol: But you remind me of my mother who cooks by. Well, you only put this much in and she never mentions anything.
Willi: Well, you have to look at it if you're watching you’ll know.
Errol: Right yeah. Okay.
Willi: Of course if you don’t to watch, you don’t know.
Willi: You know how to make it once you watch.
Willi: Now, I'm putting water in.
Errol: How much water, a cup?
Willi: That’s about a cup. I’m going to chop a little bit more because I really want it to have a good finish consistency.
Errol: All right, here we go.
Willi: Oh, darn it. Look out. I’m just going to use the hand for that much baking soda. , Errol: Baking soda.
Willi: Quick, quick get that in there, it is a soda bread.
Willi: It wouldn’t be right without it.
Errol: So, for all you film makers, independent film makers, students, people who want a good nutritious bread for very little money.
Willi: Without going to the store.
Errol: Without going to the store, here is ‘Bana’ we need a little bit more water in it. Willi is going to get the water.
Willi: I think it must be about two cups by now, is it?
Errol: Yeah, yeah so two cups of water.
Willi: You want it a little bit thin now. Now, that’s starting to look right.
Errol: Okay, tell me Willi, how did you come by all of this wisdom from the elders and the first—people.
Willi: I grew up thinking I was black until I was about 16 my brother said “You know, your grandmother is a Mi'kmaq” I said “What's that?” I never heard of Mi'kmaq and I was in Toronto growing up there, they took me out there a long time ago.
Errol: Yeah, yeah.
Willi: Well, then I started to learn. And then I got proud. Wow! I think our family must be a rainbow.
Errol: Good so what else?
Willi: That’s it.
Errol: That’s it?
Willi: What we’re going to do now is take this oil, put it in our pan which is hot.
Errol: Okay, this is simply out here.
Willi: Absolutely, simple and cheap. We’re going to make sure that pan is on a real good and it’s good and hot. Now quick, let's get them in the pan.
Errol: All right.
Willi: Awesome! And you could have stir it seven or eight more times.
Errol: Oh, really.
Willi: But we’ll be all right. Now, one friend of mine she lives in—reserved now, she is the only one I know but I'm going to show you what she does, she just kind of makes a little well in the middle and she says that it will cook more evenly if you do that.
Errol: Oh, okay.
Willi: Most people don’t.
Errol: Now folks, I want you to give careful attention to this because if you want to find somebody you could possibly—you're looking at the right guy. Now, is it ready or just—
Willi: No, no, well we got to let that thing cook just to let it—you want to get brown on the bottom.
Errol: Okay, that’s good.
Willi: And I'm going to ask you since you're the one who’s most balanced here. Just scoop that Bannock off over onto the plate. We’re going to flip it upside down and cook it right there again. So, this dish could be made at a camp fire for instance as long as you got a place to use your frying pan, you can make bannock.