Bradford Angier's Bannock

"Angier is justifiably famous for his countless books on trekking, camping, and cooking the bush."  Scott Cookman

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 tablespoon salt
• 3 tablespoons margarine

Method Light a fire and let it burn down to a bed of red-hot coals. In a mess tin, combine the dry ingredients.  Cut in the margarine and mix into a coarse meal.  Stir in enough cold water (about 1/4 cup) to make a firm dough.  Shape "with as little handling as possible into a cake about an inch thick," says Angier. Lay the cake in a greased skillet.  Hold over the coals until a bottom crust forms, about 5 minutes.  Turn.  Remove the skillet from the heat and prop it before the coals, so the top of the cake gets direct heat.  Let cook 15 minutes, gradually increasing the angle of the skillet.  If the dough flows to one side, you are rushing the process.  When a wood splinter inserted in the baked bannock comes out clean, it's done. Bannock is best served at once, piping hot. Serves: 2 - 3 Reprinted with permission from© Scott Cookman, The Great American Camping Cookbook, published by Broadway Books   click for book review more bread recipes       more chef and cookbook recipes

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