When our boys were younger, my wife and I used to take them camping almost every free weekend. Cooking was high on our list of activities, and of all the camp foods we whipped up over the years, our hands-down favorite was Bannock. Bannock has been around a long time and no doubt there are many recipes for it, but here's one that worked well for us:
In a sealable, easy-to-carry container, premix 2 cups flour, 1/2 tsp. salt, 2 tsp. baking powder, 1 Tbsp. sugar and 1/4 cup of powdered milk. Mix complete and store. Multiply this ratio to suit your needs.
When ready to cook, scoop 2 cups of the mix into a mixing bowl and add a cup of cold water a little bit at a time. Knead thoroughly, then spread the dough evenly in a well-oiled cast-iron pan, place the lid on top, and cook on the camp stove or over coals. Heat is very important for proper cooking. Too much and the bread scorches; too little and it takes too darn long to cook. Once the bottom is nicely browned, flip the bannock over (easier said than done) and cook the other side. Once you think the dough is cooked, check the center with a knife. If it's sticky, cook it some more. When done, cut the bannock into slices, split each slice in half, and add butter, plus your favorite topping, such as jam or fresh fruit (fruit can also be added prior to cooking).
We also liked to wrap the dough on a stick and cook it over the fire, wiener-style. The is a little tricky because the dought burns easily, but practice makes perfect. When done, pull out the stick and fill the hollow part with your favorite topping. No matter how you cook it, bannock makes a delicious, fun, and very filling breakfast.
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story & recipe provided by-R.L. Montgomery
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