See menu for list of ingredients to make cinnamon bannock, using a nine inch cake pan in a 10 inch cast aluminum Dutch oven.
Before starting fire, clean away all old coals so as not to utilize cold coals for the Dutch oven. Prepare a big lot of hot coals.
Add enough cold potable water to make soft dough.
If mixture is too dry, add a bit of water to the remainder and mix, then add to the already formed ball of dough.
Cut the dough ball in half.
Separately flatten each half of dough with your fist, leaving about one cm of space at edge of pan.
Sprinkle a thin layer of cornmeal in pan (to insulate dough from pan to help prevent burning).
Place one piece of flattened dough, punched side down, in the cornmeal-sprinkled pan.
Add the raisins to the centre of the flattened dough, spread to form a layer only one raisin deep.
Sprinkle cinnamon on the raisins.
Add the brown sugar, and press down with fingers to cover the cinnamon-coated raisins.
Place the butter on top of the brown sugar-covered mixture.
Place the second piece of flattened dough on top of the mixture and crimp the lower pastry over it.
Place in Dutch oven.
Place lid on Dutch oven.
Rake some hot coals to an unused place of the fireplace to form a 2 cm layer. (Do not place coals on a spot where the fire was burning, as it will be too hot.)
Place Dutch oven on the bed of coals, and gently press down to level.
Using a shovel, heap hot coals on top of the lid.
Check bannock at ten minutes to see if done, placing coal-covered lid back on if not brown enough.
When baking is finished, dump coals from lid, remove pan from coals, cover pan again and let bannock rest for at least five minutes (for butter to be absorbed).
Remove pan from Dutch oven, slice bannock and serve.
Here, I am eating cinnamon bannock for brunch with Parmesan cheese, almonds, bacon crumbles and Mini Babybel™ cheese.
