Native american fry bread

Yield: 1 Servings

Measure Ingredient
5 pounds Flour
6 cups Luke warm water
2 packs Yeast or 2 Tbs powdered yeast
½ cup Sugar
1 teaspoon Salt
½ cup Milk (liquid or powder)
1 cup Oil

Add water to a large bowl. Add yeast to water; stir till disolved. Add sugar, salt, milk, oil and stir till disolved. Add flour 2-3 cups at a time and mix. Keep adding flour till all is in. It gets thick. Knead to finish the mixing. Knead till it stays together: not shiny, or hard, but it will stick to the fingers. Cover with wax paper and tuck it in around the ball.

Cover entire bowl with a towel and let rise 30 minutes. Remove wax paper (dough will stick to paper, not towel). Oil hands, sprinkle the top of the ball with a little flour, and re-knead. Knead till it is no longer sticking to hands or bowl. Heat 48 oz. Of oil to 365 degrees. Test oil—make a golf ball sized ball, put into oil. If the ball rises to the surface of the oil quickly, it is ready. Take another piece of dough, about tennis ball size and pull it out thin. Put a hole in the middle to keep it from bubbling up with air. Brown on each side for 1 minute, until evenly brown. Shake off excess oil.

Excess dough may be frozen for future use.

P.S. Fry bread is excellent with powdered sugar, honey, or jelly.

Also can add extra sugar and raisins for a doughnut type thing. YUMMMMMMMM.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Lynne Corbin <corbin@...> on Sep 24, 1997

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