Chunky chicken noodle soup and fresh-fried bannock soda bread. (At 1/4th the amounts of that recipe!). Yeppers, trying a slightly different bannock recipe this time, one with some oil in it. Also added a teaspoon of sugar for a bit smoother flavor. It seems to have fried up into something that resembles a somewhat-dense biscuit. Tastes fine tho.
As far as I can tell, all the oil does is make the dough a bit easier to work (and no, you don't work it for 12 minutes, you work it as little as possible, maybe 12 *kneads*). 3/2 cup of water doesn't divide easily by four, so I had to sort of guestimate the last bit of water, so for the last bit I just sprinkled a little water in until the last bit of flour could be worked into the dough and the dough held together. Seems to have worked, it turned into a nice little cake.
My original intention was to have crackers with my soup. But no crackers. But had everything needed to whip up a quick soda bread. So I did.
- Badtux the Culinary Penguin