Ingredients
1 liter all-purpose flour
25 ml baking powder
5 ml sugar
2 ml salt
2 ml bacon fat or 2 ml lard
500 ml water or 500 ml milk
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Italian pasta organized by shape — which sauce belongs with which pasta
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Essential Korean cooking — foundations, banchan, kimchi, soups
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In a large bowl, mix flour, baking powder, sugar and salt. In a medium cast-iron frying pan, melt the fat and add water or milk, combining them. Pour the water (or milk) and fat into the flour mixture and mix thoroughly with a fork. If the dough is too dry, add more liquid. Turn dough out onto a floured surface on the kitchen counter. Knead it for at least 3 minutes until it feels firm and the fat is evenly blended. Transfer the dough to the frying pan and pat it out to about 2 cm (3/4") thickness. Poke it all over with a fork. Place the frying pan in the oven and bake the bannock at 180°C (350°F) for 45 minutes to an hour, until it is golden brown. Serve hot. Spread with butter or strawberry jam and eat warm. Tips: You can also divide the dough into five portions, stretch over a long thin stick and cook over a grill or campfire. Cook until bread is brown and cooked through. Sprinkle with sugar for a sweet treat, or top with cheddar for a cheesy version.