Just Like Grandma's Bannock

Notes: In a large bowl, add flour and make a hole in the center. In a separate bowl, combine water, salt, sugar, 1 tbsp canola oil, and yeast, and stir. Pour into the hole in the flour and mix together by hand to form dough. Stick your finger into the center of the dough; if the dough is sticky add a handful of flour at a time until it is of a better non-sticky consistency. Turn dough onto a lightly floured surface and knead for 10 minutes. Place dough in a sealed container or covered bowl and let rise at room temperature for 2 hours. On a lightly floured surface, roll out dough to a ½-inch thickness, and then cut into 2 ½ inch squares (see note). In a large frying pan on high, heat 2 inches of oil. As soon as the square of dough is dropped into the hot oil, turn it 3 times so that it puffs up evenly. Repeat with several pieces at a time and fry until golden brown for 3 minutes on each side until all the dough has been fried. Makes 25 small bannock. Make sure to use lukewarm water; if it is too hot or too cold, the yeast won’t properly activate. For large bannock, cut into 4 inch squares. For medium bannock, cut into 3 inch squares. Cinnamon & Brown Sugar Bannock: For a coffee break or midday treat, lightly spread softened butter over freshly made bannock and sprinkle with a mixture of cinnamon and brown sugar.