Text 10098, 74 rader
Skriven 2008-07-04 08:22:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: dogging it 562
======================
 CS> Not here.  Oh well.  Harmless to occasionally have the store stuff.

I'm ag'in' it. But bear in mind that I am not really a bread
person at all. Never was, even before I started having to
watch what I eat.

 >  CS> I made some good french but it's slightly crumbly so I can tell I need
 >  CS> to adjust that favored recipe just a bit.  Perhaps reduce the water a
 >  CS> little and add an egg.
 > An egg??? That'll defrenchify it fast.
 CS> True but it's not a classic french anyways when you use a breadmaker. 
 CS> I note I need to shift the machine from 'medium' to dark for the white
 CS> cycle.

I thought that in order to make French bread with a breadmaker,
you mixed it up and let it rise in the machine and then took
the dough out and made it into Frenchy shapes and baked them
in the regular oven.

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     Title: Camper's Bannock Or Galette Mix
Categories: camping, quickbreads
  Servings: 4

      4 c  flour
      2 TB baking powder
  1 1/2 ts salt
      1 ts cream of tartar
      2 TB sugar
      1 c  veg. shortening or lard
    3/4 c  powdered milk

Galette was the name used by the voyagers of the North West Company for
an unleavened flour-water biscuit made by baking in a frying pan, or in
the ashes of the camp fire. Roslind's Dad, Harry Minault called it that
when he worked for the Hudson's Bay Company. The Selkirk Settlers
referred to their biscuit as bannock.

Cut the shortening into the mixed dry ingredients. Stir until it has
became well dispersed and the texture is even. You now have a six-cup
mix, enough for six servings.

In six plastic bags, put a cup of mix in, squeeze out the excess
air and seal. Store the bags in a cool place. The bannock will keep for
weeks.  Add water to the mix right in the bag by pressing and squeezing
with your hands. (Add a little water at a time just enough to give the
mix the consistency of thick dough.)

Squeeze the dough out of the bag into the frying pan. Twist the bag from
the bottom down, as if you were wringing water from a towel. Pat the
dough with a spatula until it settles to a uniform thickness of about
one inch and place the pan over a bed of hot coals, or on a wire grill.

Cook the bannock slowly for about five minutes until the bottom side
turns a golden brown. With a spatula or fork flip the cake and cook the
other side.

The bread is not ready yet. It requires about five minutes more to cook
the center. Keep the heat low by holding the pan above the coals and be
sure to turn the bread at regular intervals until it becomes firm
throughout. If in doubt, test it with a fork or sharp stick.

For pancakes beat in one egg per cup of mix and more water to form a
batter.

Jim Weller
posted to NCE 01 Jul 98

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