Indian fry bread #2

Yield: 48 Servings

Measure Ingredient
1 pack Dry yeast
1½ cup Warm water (about 110 deg F)
½ cup Sugar
1 teaspoon Salt
2 \N Eggs; lightly beaten
1 cup Evaporated milk
7 cups All purpose flour; divided
¼ cup Vegetable shortening
\N \N Vegetable oil for frying
\N \N Powdered sugar (optional)

FYI...I have found that the recipe is similar to that used for Mexican Sopapillas.

In large bowl, stir together yeast and water until yeast is dissolved. Add sugar, salt, eggs and evaporated milk and mix well. Stir in 4 c flour, 1c at a time. Add shortening and beat until well blended. Add remaining 3 c flour, ½ c at a time. Dough will be stiff, so last amounts of flour will have to be worked in by hand. Cover bowl with plastic wrap and refridgerate overnight or up to 5 days.

When ready to fry, roll dough to ⅛ in thickness and cut into 3" by 4" rectangles. Heat oil to deep fryer to 360 deg F and fry 3-4 pieces at a time, turning once or twice during cooking. Drain on paper towels. Keep warm in 250 deg F oven until ready to serve. Sprinkle with powdered sugar or serve with honey if desired. Makes 4 dozen.




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