Browns Tailgating Recipe: Backwoods Bannock Bread

Sep 9, 2012; Cleveland, OH, USA; Cleveland fans T.J. Velez (left), D.J. Fletcher (second from left), Bo Lehman (third from left) grill hamburgers in the parking lot before a game between the Philadelphia Eagles and the Cleveland Browns at Cleveland Browns Stadium. Mandatory Credit: David Richard-USA TODAY Sports

Greetings from the Backwoods!

I hope y’all have enjoyed my recipes thus far and this one carries quite a history. The word “Bannock” is a Celtic term originating from Scotland, Ireland and Northern England. The first noted mention of it was over a thousand years ago. Nowadays, it is also commonly called “Survival Bread” as it is simple to make and can be wrapped around a sturdy marshmallow stick and cooked directly over a fire, although I prefer a large cast iron skillet. This is a basic recipe, meaning you should add whatever flavorings you would like. It is fantastic with almost any variety of flavors and I encourage you to try a few and create your own favorites. It may take a couple of attempts to perfect your method.

Backwoods Bannock Bread

Base Recipe:

2½-cups flour

2 eggs

1/3-cup lard (or butter)

2-tablespoons sugar

6-teaspoons baking powder

½-teaspoon salt

1-cup water (adjust for desired batter density)

Add-Ins: (my favorites)

Garlic and herbs (oregano)

Cinnamon and raisins

Apples and cinnamon

Blueberries

Also Try:

Any variety of fruits and/or flavors to your liking. I plan to attempt a pizza variety with cheese and pepperoni, although I have not as of yet.

Prep:

Mix all ingredients except water. Once combined, add small amounts of water and mix to desired thickness.

Note: If cooking this over a fire, you may want to keep your batter thick so that it does not drip or pour off your stick.

I prefer a warm, well-oiled cast iron skillet. Pour the mixture into a large circle, leaving a gap around the edge of the skillet and a hole in the center of the batter (like a large donut). I have had good results by simply pouring it in as well, but it tends to cook more evenly when used as described. Keep in mind that this was once commonly made in the Scottish Highlands on a stone placed over a fire, so an exact method is not crucial.

Cook:

It usually takes fifteen minutes or so per side, depending on heat.  I give it the good ole jiggle test until the batter is firm enough to flip without making a major mess. If you do make a mess the first time, feel free to blame me. After flipping and cooking, take a toothpick and poke it in the thickest part, if it comes out dry, it is done.

It can also be baked in the oven at 350-degrees for 25-30 minutes or as mentioned above, on a stick directly over a fire.

I encourage you to do some research on the multiple methods and varieties of this bread. I have found it a fantastic treat while tailgating or camping, although I often make it in addition to my family dinners at home. Thank you, enjoy!