Table of Contents
*
Dreams & Passions!
*
The Media: I said that!?!
*
A Chat about Breeding: Gait
*
Inuit Dogs on the Web
*
Bannock
*
Behavioral Notebook: Getting Personal
*
Janice Howls: Big Dogs are Here to Stay
*
IMHO: On Being Doggie
Navigating This
Site
Index of articles by subject
Index
of back issues by volume number
Search The
Fan Hitch
Articles
to download and print
Ordering
Ken MacRury's Thesis
Our
comprehensive list of resources
Talk
to The Fan
Hitch
The Fan Hitch
home page
ISDI
home page
Editor's/Publisher's Statement
Editor: Sue Hamilton
Webmaster: Mark Hamilton
The Fan Hitch Website
and Publications of the Inuit Sled
Dog– the quarterly Journal (retired in 2018)
and PostScript – are
dedicated to the aboriginal landrace
traditional Inuit Sled Dog as well as related
Inuit culture and traditions.
PostScript is
published intermittently as material
becomes available. Online access is free at: https://thefanhitch.org
PostScript welcomes your
letters, stories, comments and The editorial
staff reserves the right to edit submissions
used for publication.
Contents of The Fan Hitch Website and its publications are protected by international copyright laws. No photo, drawing or text may be reproduced in any form without written consent. Webmasters please note: written consent is necessary before linking this site to yours! Please forward requests to Sue Hamilton, 55 Town Line Rd., Harwinton, Connecticut 06791, USA or mail@thefanhitch.org
Bannock
by Sue Hamilton
Bannock is a Northern tradition, a staple food item found in just about every tack box taken out onto the ice or into the bush. It can be eaten with every meal, dunked in tea or broth, or slathered with peanut butter.
Here are three different recipes for you to try.
Authentic Native Cree Bannock Bread made with
either currants or raisins(lifted from the Two Bay
website <http://www.twobay.com/bannock.htm>)
6 cups of flour 1 Cup of lard
3 Tablespoons of baking powder
1 Tablespoon of salt
2 Cups of currants or raisins
3 ? Cups of water
In a medium size bowl, mix the flour and lard together by hand. Then add the baking powder, salt and the currants or raisins. Once this is done, add the water and work the ingredients into a dough. Next, you have two options: the camp fire or the oven. To cook over a camp fire, divide the dough into four lumps and firmly wrap each lump around the end of a four foot stick and prop securely over the fire until golden brown. To cook in an oven, spread the dough out into a 16" square cake pan. Bake at 425 degrees for about 20 minutes or until golden brown.
Cece McCauley's* Bannock
*Gwich'in leader and business woman of Inuvik
(lifted from the Northern News Service Web Site <http://www.nnsl.com/>)
4 cups flour *Gwich'in leader and business woman of Inuvik
(lifted from the Northern News Service Web Site <http://www.nnsl.com/>)
4 heaping teaspoons baking powder
2 teaspoons salt
4 teaspoons sugar
1 cup shortening
2 cups milk
Heat oven to 450 degrees. Combine all dry ingredients. Rub shortening
into dry mixture by hand, add 2/3 cup raisins (if you wish) then add milk. Roll out on a floured board and cut into round pieces. Bake 15 minutes.
Maureen's Fluffy Bannock
This recipe was recorded as it was being prepared in a
kitchen in Pond Inlet. Maureen is an excellent cook, however
she is one who does not measure ingredients!) Bannock can be
cooked in many styles. This one is done on top of an
electric stove and two 12 inch cast iron skillets (this is
an EXACT measurement).about 3 cups of flour
about 3/4 cups powdered milk
1 slightly rounded TB of baking powder
stir in about 1/4 dried fruit
1 TB powdered egg or 1 egg
Mix with water or enough canned milk just until all ingredients are moistened. If necessary add enough flour so the dough can be kneaded.
Grease each skillet with about 1 TB butter or margarine.
Pat the dough into one of the skillets. Cook, covered with the other skillet on low heat until the bottom is browned. Flip both skillets simultaneously and continue cooking until other side is nicely browned. Total cooking time is about 45 minutes.