Sweet Fry Bread Enough For An Army Recipes

HOMEMADE FRY BREAD

Steps:

• Combine flour, dry milk powder, baking powder and salt; cut in shortening until crumbly. Add water gradually, mixing to form a firm ball. Divide dough; shape into 12 balls. Let stand, covered, for 10 minutes. Roll each ball into a 6-in. circle. With a sharp knife, cut a 1/2-in.-diameter hole in center of each. , In a large cast-iron skillet, heat oil over medium-high heat. Fry dough circles, one at a time, until puffed and golden, about 1 minute on each side. Drain on paper towels; if desired, serve warm with butter, honey and fresh lemon juice.

SIMPLE FRY BREAD

Steps:

• Heat oil in a large saucepan to 350 degrees F (175 degrees C). Oil should be at least one-inch deep.
• Mix flour, baking powder, and salt together in a large bowl. Add water a little at a time until dough comes together into a ball and doesn't stick to your hands, about 5 minutes.
• Tear off plum-sized pieces of dough and flatten into 1/2-inch disks.
• Fry pieces of dough in the hot oil until brown on both sides, about 3 minutes. Drain on paper towels or napkins before serving.

FRY BREAD

Steps:

• Whisk together flour, baking powder, sugar, and salt in a large bowl. Add milk and water, stirring with a fork until a sticky dough forms. Transfer to a floured work surface and knead a few times with floured hands just until smooth (do not overwork or bread will be tough). Return to bowl and cover with a kitchen towel; let stand 30 minutes.
• Heat 1 inch of oil to 365 degrees over medium-high in a heavy pot or deep-sided skillet. Pinch an egg-sized piece of dough with your fingers and flatten to an approximate 6-inch round (keep remaining dough covered and dust hands with flour if dough sticks). Cut a small slit in center of round with the tip of a knife (this will ensure the bread cooks evenly). Carefully lower into oil and fry, turning once, until puffed in places and golden brown on both sides, about 4 minutes. Drain on paper towels and repeat with remaining dough (return oil to 365 degrees between batches). Serve warm or at room temperature with butter, honey, jam, and confectioner's sugar.

NATIVE AMERICAN SWEET FRY BREAD RECIPE - (4/5)

Steps:

• Mix ingredients 1-4 in a large bowl; then let "sponge" for 15 minutes or so until foamy. Mix remaining dry ingredients in another bowl, and alternate adding dry stuff and water to the first mixture, allowing mixer to work ingredients before adding more. WARNING: You may need the extra 1/2 cup of flour--the dough should NOT be sticky when finished. Knead the dough, working in the remaining flour as you knead. Grease a large glass or plastic bowl; shape dough into a large ball, place in bowl--turning to grease all sides; cover loosely with plastic and place in a warm place; let rise until doubled. Heat about a half-inch of oil in a large frying pan (375°F to 400°F). While the oil heats, remove dough from bowl and divide into 4 balls. Each ball will make one dozen (12) balls (so a total of 48 balls). Flatten each small ball into a thin disk (about 4 inches), make a little hole in the center of each. Keep a uniform shape, but these don't have to look "perfect.". Carefully drop into hot oil; fry until bottom is golden brown, flip with a spatula in one hand and a fork in the other to prevent oil from splashing out. Serve with chili or use as a taco shell Or Serve as a pastry by sprinkling with powdered sugar and topping with jam or marmalade.

SWEET FRY BREAD - ENOUGH FOR AN ARMY!

Steps:

• Mix the sponge items in a large bowl; then let "sponge" for 15 minutes or so until foamy.
• Mix remaining dry ingredients in another bowl, and alternate adding dry stuff and water to the first mixture, allowing mixer to work ingredients before adding more.
• WARNING: You may need the extra cup of flour--the dough should NOT be sticky when finished.
• Knead the dough, working in the remaining flour as you knead.
• Grease a large glass or plastic bowl; shape dough into a large ball, place in bowl--turning to grease all sides; cover loosely with plastic and place in a warm place; let rise until doubled.
• Heat about a half-inch of oil in a large frying pan (375 - 400 degrees).
• While the oil heats, remove dough from bowl and divide into 4 balls. Each ball will make one dozen (12) balls (so a total of 48 balls).
• Flatten each small ball into a thin disk (about 4 inches), make a little hole in the center of each. Keep a uniform shape, but these don't have to look "perfect.".
• Carefully drop into hot oil; fry until bottom is golden brown, flip with a spatula in one hand and a fork in the other to prevent oil from splashing out.
• SERVING IDEA #1: Lay bread on plate, cover with my Recipe #219826, grated cheese, topped with sour cream, lettuce, and olives for an "Indian Taco" (this is straight from the school lunch menu on an Indian Reservation!).
• SERVING IDEA #2: Sprinkle with powdered sugar, slather on some jam or marmalade.
• OAMC PLANNED OVERS: Use fresh for supper tonight, freeze ALL the leftovers in meal-size portions in plastic zipper bags.

LAKOTA FRY BREAD

Steps:

• Mix dry ingredients, excluding yeast, in a large bowl. Mix warm water with powdered milk. Add milk mixture to dry ingredients. Add eggs and melted butter. Mix well. Add dry yeast, mix all ingredients well.
• Knead dough until it has a good consistency and form into a ball. Grease a large bowl and put ball of dough into the center. Let the dough rise to the top of the bowl, about 30-60 minutes. Punch down dough and allow rising once again to the top of the bowl.
• Then, using an electric skillet or large frying pan, heat enough vegetable oil to cook several disks of dough at once. Let oil heat to 160-180 degrees Fahrenheit. To test to see if the oil is hot enough, put a little piece of dough in the oil. If it sizzles and begins to brown, the oil is ready.
• From the large bowl of dough, pull a small piece off and form into a small ball. Flatten the ball into a disk, about ½ inch thick and 4 inches in diameter. Punch a small hole in the center of the disk and put gently into the hot oil. Cook until browned on one side, then turn over. When both sides are golden brown, drain the bread on paper towels.