• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Chippewa Bannock

  • Recipe Submitted by on

Category: Breads

 Ingredients List

  • 1 1/2 cups cornmeal 1/2 cup water 4 tbls. hazelnut oil, melted butter or
  • bacon drippings 4 tbls. maple syrup or honey 1/2 tsp. salt 3 to 4
  • tbls.cooking oil for frying
  • In a mixing bowl, combine cornmeal, water, hazelnut oil, syrup and salt. In
  • a large skillet, heat 2 tbls. oil over medium-high heat. Drop batter by
  • tablespoonfuls into hot oil. Flatten with spatula and fry cakes until crisp
  • and browned on both sides. Add more oil as needed. Serves 4 to 6.


Recipe via Meal-Master (tm) v8.05

Title: Chippewa Indian Fried Bread
Categories: Breads
Yield: 8 Servings

2 1/2 c All-purpose flour
1 1/2 tb Baking powder
1 ts Salt
3/4 c Warm water
1 tb Vegetable oil
1 tb Nonfat dry milk powder
Vegetable oil; (for deep
Cinnamon sugar

Makes 8

Combine flour, baking powder and salt in large bowl. Combine water, oil and
dry milk powder and stir into flour mixture until smooth dough forms. Turn
out onto lightly floured surface. Knead 4 times into smooth ball. Cover and
let rest 10 minutes.

Divide dough into 8 balls. Flatten with fingertips or roll out each ball to
form 8- to 10-inch round. Make small hole in center of each with finger or
handle of wooden spoon. Lightly flour rounds, stack and cover with towel or
plastic wrap. Heat about 1 inch oil to 375 F in large skillet. Gently place
1 bread round in hot fat and cook until golden and crisp, 1 to 2 minutes on
each side. Drain on paper towels. Repeat with remaining dough. Serve bread
hot or at room temperature, sprinkled with cinnamon sugar.

Bon Appetit

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