A unique idea for Easter. For full "banner" photo with Hot Cross Bannock, hit the "photos" button below the main photo and click on the photo itself for the full size banner large photo with the yummy candied bacon crosses.
- (PRIOR) Marinate 4 to 6 hours (best overnight) 16 strips quality farm bacon in 1/4 cup Gibson's Finest Canadian Whisky w. 1 1/2 teaspoons of pure maple extract, 2 Tablespoons of Pure Organic Maple Sugar (Canadian Heritage) overnight. DO NOT use frozen bacon - Support a local farmer and buy fresh quality bacon. Bake your bacon on a foil lined baking sheet on a rack so it doesn't lay in its drippings at 425°F - just 'til it starts to curl and the maple sugar and whisky begins to candy on the bacon. (ATTENTION: DO NOT candy the bacon until it becomes crisp, only just until the bacon curls and the coating candies). Cover and set aside.
- In a medium sized mixing bowl, add flour, baking powder, salt, powdered pure organic maple sugar sifted together and the lard 'n' set bacon drippings. Turn/cut the lard/cold pressed bacon drippings into the flour using a pastry cutter. Do not overwork the lard/bacon drippings into the flour mixture - just 'til you see peas sized crumbles happening.
- Make a lake/well in the middle of the flour mixture and pour the tepid water and pure maple extract into it. Use a wooden spoon and gently mix the dough only 'til the flour streaks have vanished. The dough will be lumpy and a li'l sticky. Do not overwork the dough!
- Grease an 8" baking pan or skillet w. lard/bacon drippings or butter (w. butter add a tiny, tiny drizzle of veggie oil too to grease.) Turn out the dough batter into the pan/skillet and gently pat down evenly to the edges of the pan. Do not press down and fuss about to even. The harder you press and fuss, the less likely your bannock will be airy/lighter and fluffy. A common mistake (trial and error.)
Bake in the oven on the mid rack, smack-dab center of your preheated 425°F oven for the where about of 25 to 30 minutes. (Just 'til it's golden/copper brown on top.) Allow the bannock to cool slightly in the pan. Turn out of the pan and let cool on a rack or on its side against a cool milk jug of water/or bucket of cold water.
- For the maple sugar bannock crisscross in the shape of a cross and sprinkle with Pure Maple Sugar Flakes by L.B. Maple Treats Corp. - For the Canadian Cheddar 'n' Jalapeño Hot Cross Bannock - Easy peasy: Just grate and melt Canadian Sharp Cheddar 'n' Bothwell Squek'rs Real Cheddar Cheese Curds in a warm oven on top of a broken piece of bannock with some fine chopped Jalapeño or hot peppers... then wrap crisscross on the bannock with the set aside farm quality baked non greasy bacon. Warm in the oven set at 170°F for a few minutes before serving.
If desired, one may just break pieces of the bannock off with hands and eat with butter, lard or cold bacon drippings. Chokecherry jelly and chokecherry syrup, pure maple syrup, Saskatoon jam, blue berry jam and Oregon grape jelly and of course pure honey are all traditionally eaten w. bannock as well. I love it tossed in sugar 'n' cinnamon to boot!
- Freddy's tip: Follow the bannock recipe to a "T" for it's an authentic First Nations recipe and I have also worked it over again and again until the bannock was nice 'n' fluffy. That is, other than being baked on a stick over an open fire. Although, the big thing with bannock is in the mix...Be certain when starting the flour and shortening mixture, it should be crumbly like little peas. Add just a little at a time of your water/milk and toss gently with two forks just 'til it forms a dough - DO NOT over mix - just 'til a soft sticky dough has some what formed and flour steaks have vanished - I also use cold/set pea sized chunks of bacon drippings and ole trusted for ages Tender flake lard which work amazingly for a nice flaky bannock! (1/4 cup of Tender flake Shortening and 1/4 cup of cold/set pea sized chunks bacon drippings). Also, when they say pat down softly w. your hands into the pan, they mean it. If you hard press it flat, you chance overworking the dough & your bannock will be like a rock! You want nice fluffy 'n' flaky bannock. That being said, don't fuss wanting the bannock in the pan smooth, you'll wreck it if you try. Tradition is, bannock should never be cut, it is meant to be broken and shared with family and friends.
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Serving Size: 1 Serving (174g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 320 | ||
Calories from Fat: 125 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.9g | 18 % | |
Saturated Fat 5.5g | 28 % | |
Monounsaturated Fat 5.9g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 12.2mg | 4 % | |
Sodium 720.9mg | 25 % | |
Potassium 155.5mg | 4 % | |
Total Carbohydrate 40.6g | 12 % | |
Dietary Fiber 1.4g | 5 % | |
Sugars, other 39.3g | ||
Protein 7g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 320
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