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We have two recipes for bread cooked on a griddle. Often called bannock, this bread does not need to be baked, and it gives you a nice change of pace after a few days of canned goods, Ramen noodles, or whatever else you have sunk to in your supplies.
NOTE: Please try these at home. (Is that right? Shouldn't it be don't try these at home?) Try these recipes at home before you get to the playa as there are some judgment calls on temperatures, and you need to have it more or less right before you really want the bread. Note also that you will be handling the food. Please be sure your hands are clean.
We use a 9-inch griddle. Heat some oil in the griddle over medium heat before you put the bread on to cook. This is where you need some practice. You want the griddle hot enough to cook the bread through but not burn the surface of the bread. Start with the heat you use to cook pancakes and vary from there. You should have enough oil so that after it has heated it coats the griddle but not enough to have the oil in a puddle.
We suggest measuring and combining the dry ingredients before you leave for Black Rock City and keeping them in a plastic bag. Then just pour the dry stuff into a bowl and you are ready to add the liquids. If you prefer preparing the bread in its entirety at the event, that is fine, too. Combine the dry ingredients in a large bowl, stirring well. Add liquids and stir thoroughly. This will stir into a ball of dough; do not overdo the stirring. When it holds together in a nice ball, oil your hands so that they are well covered but not dripping. Pick up the ball of dough and pat it out into a pancake shape not more than a half inch thick.
Drop the bread onto the griddle. With the proper heat, it should take five or six minutes to cook on side 1, then turn to side 2 for another two minutes to brown it and finish the cooking. If you find that you have turned it too soon and the bread is not cooking all the way through, this is a good mistake. Slide the spatula in between side 1 (on the top) and side 2 and lift side 1 off. Turn it over onto a plate so that the doughy surface is up. Side 2 will remain on the griddle; turn it over and cook it. When side 2 has finished cooking on both surfaces, remove it, drop side 1 on its dough face onto the griddle, and finish it. Voila! Two pieces of bread. See? No problem.
Believe it or not, we do not take buttermilk with us to the playa. There is, however, a powdered buttermilk concentrate that you add to water to get buttermilk, so we use that instead. As with the bannock, practice this at home before you try it on the playa. We find that halving the cornbread recipe fills our griddle nicely. Try this at home before you go.
Start your griddle heating with some oil. Use a higher heat than with the bread. You will want to have the heat high but not high enough to burn the oil.
Mix the dry ingredients in a large bowl. Add the buttermilk and stir. This will not make a ball of dough; you will have a batter. Pour the batter onto the griddle, and immediately reduce the heat to a medium temperature. The batter should cook almost through in five or six minutes. When side 1 is cooked through, it should turn easily without breaking apart. Flip and cook on side 2 about two minutes. (When you first try it, the cornbread will break apart, so deal with it and just arrange the pieces as best you can so they all cook.)
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http://www.cieux.com/bm/bread.html