(from the lost Jim Speirs Pages)
Bannock was the staple scone-type bread made by settlers and trappers over open fires. Made properly, with the addition of butter/margarine and fresh berries or preserves, along with a hot cup of Earl Grey tea, served in the middle of the bush, just this side of nowhere, can make even the most up-tight Scouter almost mellow.
Scouter Jim's Bannock
1 1/2 cups all purpose flour
1 tbsp baking powder
1/2 tbsp granulated sugar
1/2 tsp salt
1/4 cup margarine or butter
1/2 cup water (almost)
Mix all dry ingredients together, making sure that all are mixed well. Cut in margarine or butter, using a pastry knife. Place result in a sandwich-sized Baggie.
At the campsite, pour out dried ingredients into bowl. Add enough water to make a soft dough. Bake dough carefully until golden brown, using mess kit pot with a handle and lid.
Makes enough to split evenly between one Scouter and one Scout. To avoid incessant whining by the Scout about him not getting his 'fair share', ensure that the Scout has his own Baggie of bannock, thereby making the portion that the Scouter has to consume a lot larger, making him a lot more happier and a lot more mellow.
Substitutions for Wussies:
Liquid: Milk is the best substitution for the water in this recipe. It does make a difference in the flavour and texture of the bannock. Next best substitution is a water/powdered milk combination.
Campfire: Lacking the ability to build a campfire in the middle of your kitchen, you can bake this recipe at 425 degrees F (220 degrees on the 'other' scale) for about 20-25 minutes. Top should be lightly browned to achieve some sort of mellowness when consuming.
Other Methods of Making Bannock:
On a Stick or Twist Method:
Ensure that the fluid added just makes a ball of almost sticky dough. Roll the dough into a long, flat rope. Spiral the dough around a green stick and place over camp coals. Remove all embers and ashes before consuming. Remember that Scouts do not cut green sticks from living trees.
In a Pan:
Add more fluid to the dry mixture, and flatten out. Place in a frying pan over hot coals. Cooks much similar to a doughy pancake.
In aluminum foil:
Use at least two layers of foil. Before you add the dough to the foil, make sure that you add butter/margarine to the foil. Fold the foil around the dough, leaving room for expansion. Place near hot coals, turning occasionally.