1. Prepare Bannock dough (see preceding recipe). Have ready several sticks, 3- to 4-feet in length.
2. Divide the dough into balls slightly larger than golf balls. Shape each ball into a rope about 8 inches long by rolling it between the hands.
3. Wrap each dough rope around a stick. Hole the dough over a a bed of red hot coals (charcoal, wood, or gas grill flame set at medium.) Turn the stick frequently to bake the dough evenly.
Serves 10 to 12.
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