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“Quick breads like fry bread and bannock stem from Native American culture, but they also have a strong tie to a major Midwestern pastime: camping and cabin life. The bannock we serve at The Bachelor Farmer is buttery and flaky—more indulgent than what’s typically served around a campfire, and I love it for that. One of our goals is to honor Midwestern heritage. We source as much as we can from local farmers, and we use Nordic cooking traditions like salting, smoking, pickling, and fermenting. Bannock, while not Nordic, is a great addition to our menu, as it also plays a big part in the local culture. You can eat it plain or add ingredients to season it, like we did here.”
Who Paul Berglund, executive chef
Where The Bachelor Farmer
3½ cups all-purpose flour
1 tablespoon + 1 teaspoon baking powder
2 teaspoons salt
4 tablespoons sugar
1 teaspoon finely chopped rosemary
2¼ sticks cold butter, cut into 1-inch pieces
2¼ cups light cream
1 cup blueberries
1. Sift together flour and baking powder. Stir in salt, sugar, and rosemary. Toss in butter. Pulse in a food processor until butter pieces are the size of large peas. Refrigerate.
2. Whisk together the cream and egg. Add to the above mixture, and stir until just combined. Gently stir in blueberries, being careful not to overmix. Scoop six mounds of dough into an 8-inch cast-iron skillet. Brush with egg wash, and refrigerate until chilled.
3. Bake at 400 degrees until golden brown, 15 to 20 minutes.
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