Bannock Bread I
Submitted by: Merribuck
2 cups flour
1/2 teaspoon salt
4 teaspoon baking powder
1/2 cup Crisco or bear grease or oolichan grease
1/2 cup water or enough to make a thick paste
additional shortening to grease the pan
Mix the dry ingredients together well. Cut in the shortening using a pastry blender. Mix in the water and knead until the dough is very smooth, about 15 minutes. You can do this in much less time with a powerful electric mixer. Grease a black frying pan, including the sides, and press the dough into the pan. Bake on top of the stove over low heat. Watch carefully so that the bread does not brown or burn before the center is cooked. When the bread is free from the pan, turn the loaf over and continue to cook. The total cooking time will be about 10 minutes on each side.

Bannock Bread II
Submitted by: Merribuck
2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
5 tablespoons bacon drippings
3/4 cup water
1/4 cup cooking oil
Sift together the dry ingredients, then mix in the bacon drippings and water. Heat the oil in a large, heavy skillet until a drop of water sizzles. Drop the batter from a teaspoon, flatten into cakes, and cook 3-5 minutes on a side or until well browned. Serve hot or cold. Makes 6 servings.

Portuguese Cornbread
(Broa de Milho)

Submitted by: Merribuck
2 packages active dry yeast
2 teaspoons sugar
1/4 cup warm water
1 1/2 cups stone-ground cornmeal, plus additional for sprinkling
2 teaspoons salt
1 cup boiling water
1/4 cup (1/2 stick) unsalted butter, melted and cooled
2 cups all-purpose flour, plus more for dusting
extra-virgin Olive oil, for brushing
1 tablespoon coarse salt
In a small bowl combine the yeast, sugar and the warm water in a large bowl until the yeast is dissolved and foamy, about 5 to 10 minutes. In a large mixing bowl, combine the cornmeal and salt with the boiling water. Beat vigorously with a wooden spoon to blend. Add the melted butter and mix to incorporate. Now, pour the yeast mixture into the cornmeal mixture, stirring to combine. Gradually add the flour, mixing well after each addition. Add a couple of tablespoons of water if the dough feels dry and doesn't come together easily. Continue to mix until a dough forms into a ball. Turn the dough out onto a lightly floured surface and knead, adding just enough flour to keep the dough from sticking, until smooth and elastic, about 5 to 10 minutes. Grease a large bowl with oil and transfer the dough to the bowl, brush the top with more oil so it is completely coated. Cover the dough with a kitchen towel and let it rise in a warm place until doubled in bulk, about 11/2 hours. Turn the dough out onto the floured surface and knead briefly, 3 or 4 times, to punch out the air. Gather the dough into a ball and shape it into a round loaf. Cover the dough with a kitchen towel and let rise again until doubled in bulk, about 1 hour. Preheat the oven to 400F and place a pizza stone in the oven to heat up. Put the dough round on the pizza stone and brush the top with oil. Sprinkle the top of the bread with coarse salt. Bake in middle of the oven for 40 to 50 minutes until the bread is golden brown and bottom sounds hollow when tapped.
Note: To recreate the steam effect from authentic Portuguese brick ovens, spray the bread and oven walls with cold water every 10 minutes. Transfer the bread to a wire rack to cool.

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