Potato Bannock (Nova Scotia)

Traditional bannock is a centuries old recipe that can be made over the campfire. It's also easy to make bannock in the oven, making this a versatile recipe to have in your arsenal.

2 1/3 cups all-purpose flour, unbleached (575 mL)
1 tsp. sea salt (5 mL)
2 Tbsp. baking powder (25 mL)
¼ cup raw fine sugar (50 mL)
2 Tbsp. vegetable shortening (25 mL)
¾ cup potatoes, cooked and mashed (175 mL)
1 cup water (250 mL)

Preheat oven to 450°F (230°C/210°C fan, Gas Mark 8).

In a mixing bowl combine flour, unbleached, salt, baking powder and sugar. Cut in shortening with a fork or pastry blender to form a coarse crumb. Stir in potatoes and water until blended.

Turn dough out on a lightly floured board and knead gently 10 times, adding extra flour, unbleached to dough until it no longer sticks to your hands.

Place dough on an ungreased baking sheet and pat out with hands until 1” (2.5 cm) thick.

Bake for 18-20 minutes.

Cut into pieces and serve hot or cold.

Makes 8-10 pieces.