I’m so excited, my mom is coming for a visit and she’ll be here tonight! It’s not like I never get to see my parents but being that they still live all the way over in Newfoundland, I don’t get to spend time with them as often as I’d like. It’s also nice to be in your late 20’s and have your mom ask you what you want for dinner, she even asked me to pick out some of my favorite recipes! I love my mom, she’s the best. Maybe I’ll even convince her to help me out with some Canadian fare while she’s here, or maybe she’ll indulge me and make some bannock, I mean, who doesn’t love bannock?
I told you bannock would be making another appearance on the blog! Yay bannock! How I love your doughy goodness. There was just no way we could have a sweet version and neglect the savory and besides, I needed something to dip in the soup I’ll be posting about tomorrow. I decided to go a more traditional route this time and fry the bread, it seems to be how most people cook it nowadays, kind of like toutons…the same but different. It’s also kind of nice to be able to make an entire meal without having to turn on the oven, something I’m going to keep in mind when summer makes its way back here and the thought of turning on the oven makes we want to run out the door and swan dive into the nearest river.
Most bannocks are kept pretty plain, which is cool and all but I wanted a little more flava. To keep with the theme of my mystery soup, I mixed some herbs and garlic into my bannock, because herb/garlic/bread + hearty soup = Fall, in my mind, throw in a cozy sweater and I’ll be good until Spring. I’m so happy I rediscovered bannock, not just because you can throw whatever you want into it and have it turn out but because it’s the easiest and fastest thing in the world to make. It’s like making a giant crumbly pancake! It comes together and cooks much quicker than most biscuits or quickbreads, so it’s just the thing to make when you need something for soup dunking but don’t want to wait a long time. I thought the herbs and garlic I added were the perfect amount, but you can adjust the recipe however you see fit. Don’t like thyme? Leave it out. Have a craving for dill? Mix it in. Choose any kind of herb combination you prefer, just think of the dough as a blank slate.
GARLIC HERB BANNOCK
- 3 cups unbleached all-purpose flour
- 1 1/2 tablespoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, ground
- 3 tablespoons oil
- 3/4 cup of warm water
- 1/2 cup of warm unsweetened non-dairy milk or water
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, minced
- 2 tablespoons of fresh or 2 teaspoons dried mixed herbs (thyme, basil, oregano, dill, rosemary, etc.)
- Oil for frying
- In a medium bowl, mix all dry ingredients together. Make a hole in the middle and add oil. Pour the water and milk on top of the oil.
- Blend mixture together, then add garlic and herbs, mix with your hands to bring everything evenly together.
- Divide the dough into two balls. Heat well oiled frying pan over medium-low heat.
- Flatten each ball into 1/2 inch thickness, punch holes in both with a fork. Cook in frying pan for 10 minutes, flip with large spatula and cook for another 10 minutes or until golden brown.