bearcat
09-20-2003, 01:45 PM
Crisp Indian fry bread is a treat. The flat bread is leavened with baking powder instead of yeast and fried until golden in a wide, shallow, two-handled skillet that resembles the Spanish paella pans. Fry-bread pans are still sold in trading posts on the Navajo reservation in Arizona, where flat tacos made with fry bread are popular.
click here (http://www.cookingpost.com/recipe.cfm)
Fry Bread
4 cups white flour
1/2 teaspoon salt
1 tablespoon baking powder
Combine all ingredients.
Add about 1 1/2 cups lukewarm water and knead until dough is soft but not sticky.
Shape dough into balls the size of a small peach. Shape into patties by hand; dough should be about l/2 inch thick.
Make a small hole in the center of the round.
Fry one at a time in about l inch of hot lard or shortening in a heavy pan. Brown on both sides. Drain on paper towels and serve hot with honey or jam.
FRY BREAD
4 cups flour
1 tbsp. baking powder
1 tsp. salt
2 tbsp. powdered milk
1 ½ cups warm water
1 cup lard
Combine flour, baking powder, salt and powdered milk in a bowl. Stir well to distribute ingredients evenly. Add enough of the water to make a soft dough, mixing with hands.
Pull off about 3 or 4 tablespoons of dough and pass back and forth between hands, pulling until flat and round. Melt lard in a wide, deep skillet, heating until a cube of bread immediately sizzles when dropped in fat.
Poke a hole in middle of dough disc. Cook in hot fat until brown on both sides. Drain on paper towels. Continue with remaining dough. Serve hot.
HONEY FRY BREAD
4 tbsp. ( ¼ cup) honey
3 tbsp. oil
1 tbsp. salt
2 cups warm water
1 tbsp. active dry yeast
3 cups unbleached white flour
2 tsp. baking powder
2 to 4 cups additional flour
Lard or oil for deep frying
Mix together the honey, oil and salt in a large bowl. Stir in the hot water and mix well. Sprinkle yeast over mixture. Cover with a cloth and allow to stand for about 10 minutes, or until yeast bubbles. Add 3 cups flour and baking powder. Stir well.
Add flour until the dough is firm and no longer sticky. Use from 2 to 4 cups flour for this step. Form into a ball, place in a greased bowl and turn dough to grease all surfaces. Cover and let rise at room temperature until doubled in bulk, about 1 hour.
Punch down dough and divide in half, then divide each half into 8 balls. Cover with a towel and let rise until ready to cook.
Heat about 2 inches of fat in a wide, deep skillet. Flatten a ball of dough, stretching until very thin and about 6 to 8 inches in diameter.
Cook in hot fat until golden, about 1 ½ minutes on each side. Drain on paper towels. Serve hot with honey or powdered sugar.
click here (http://www.cookingpost.com/recipe.cfm)
Fry Bread
4 cups white flour
1/2 teaspoon salt
1 tablespoon baking powder
Combine all ingredients.
Add about 1 1/2 cups lukewarm water and knead until dough is soft but not sticky.
Shape dough into balls the size of a small peach. Shape into patties by hand; dough should be about l/2 inch thick.
Make a small hole in the center of the round.
Fry one at a time in about l inch of hot lard or shortening in a heavy pan. Brown on both sides. Drain on paper towels and serve hot with honey or jam.
FRY BREAD
4 cups flour
1 tbsp. baking powder
1 tsp. salt
2 tbsp. powdered milk
1 ½ cups warm water
1 cup lard
Combine flour, baking powder, salt and powdered milk in a bowl. Stir well to distribute ingredients evenly. Add enough of the water to make a soft dough, mixing with hands.
Pull off about 3 or 4 tablespoons of dough and pass back and forth between hands, pulling until flat and round. Melt lard in a wide, deep skillet, heating until a cube of bread immediately sizzles when dropped in fat.
Poke a hole in middle of dough disc. Cook in hot fat until brown on both sides. Drain on paper towels. Continue with remaining dough. Serve hot.
HONEY FRY BREAD
4 tbsp. ( ¼ cup) honey
3 tbsp. oil
1 tbsp. salt
2 cups warm water
1 tbsp. active dry yeast
3 cups unbleached white flour
2 tsp. baking powder
2 to 4 cups additional flour
Lard or oil for deep frying
Mix together the honey, oil and salt in a large bowl. Stir in the hot water and mix well. Sprinkle yeast over mixture. Cover with a cloth and allow to stand for about 10 minutes, or until yeast bubbles. Add 3 cups flour and baking powder. Stir well.
Add flour until the dough is firm and no longer sticky. Use from 2 to 4 cups flour for this step. Form into a ball, place in a greased bowl and turn dough to grease all surfaces. Cover and let rise at room temperature until doubled in bulk, about 1 hour.
Punch down dough and divide in half, then divide each half into 8 balls. Cover with a towel and let rise until ready to cook.
Heat about 2 inches of fat in a wide, deep skillet. Flatten a ball of dough, stretching until very thin and about 6 to 8 inches in diameter.
Cook in hot fat until golden, about 1 ½ minutes on each side. Drain on paper towels. Serve hot with honey or powdered sugar.