Bannock with Chef Shelly RSS

Tansi and Welcome to The Red River Bannock Company. Thank you for stopping by. I'm Shelly Chef and owner. A little about me and my business.  I am an Albertan at heart, but for the last 11 years I've called Beautiful British Columbia home. My inspiration behind my company comes from my Grandparents, and their love for sharing their Metis culture through music, dance, and of course Bannock. As a child i always enjoyed the stories they told me, especially the one about how Bannock was their wedding cake. I often thought of that over the years and how i could re-create that. I have many ideas brewing of how that will happen! all i can say is stay tuned! ...

Bannock Instructions  Bake @ 350F - 35-40 Mins Yield - 12 - 16 pieces depending on size you choose  You will need:              1 Large Bag of Bannock Dry Mix. ¼ Cup Oil of choice - Canola, Sunflower, Coconut, Safflower, Melted Butter. ½ Cup Milk - Any milk or Non dairy milk would work including canned milk or even milk powder. If you wish to not use milk at all, simply adjust your water measurements to include this amount. 2 Cups Warm Water - Not boiling, Warm water. Flour for dusting the surface you are working on. Method: Pour the contents of dry mix in a large mixing bowl, mix thoroughly. Once mixed, make a...