Homestead mailing list

["Lynda" <lurine AT com-pair.net>]

That's not the traditional recipe.  They didn't have yeast.  That is a more 
modern version.

Lynda
----- Original Message ----- 
From: "Steve Oliphant" <steveo AT crecon.com>


> We love fry bread - for some reason we call it "scones". It is simply
> normal bread dough (simple whole wheat or white recipe - but no rise
> time) deep fat fried until brown.
>
> I am doing this from memory, and I usually just guestimate the amounts
> of salt, oil, etc. but the recipe is something like:
>
> Dough:
> 4 cups flour
> 1 tablespoon dry yeast
> 2 cups water (adjust to get proper dough texture)
> 1 tsp salt
> 1 tablespoon oil or butter
> 1-2 tablespoons sugar or honey (to feed the yeast
>
> 1. start vegetable oil (or good lard is even better) heating up. needs
> to be at least 350 degrees and enough to cover the fry bread. (we do
> it around 2 inches deep)
>
> 2. start the yeast and sugar in a cup of tepid water
> 3. mix the flower, salt, yeast, water, - get it to stiff dough
> (kneading) like consistency.
> 4. grab golf ball size to tennis ball size lumps of dough, flatten
> them out until about 1/4 inch thick, drop in hot grease, turn over
> when starting to brown. pull out when both sides are brown. (any size
> can and does get made - it just has to fit in the hot grease and be
> thin enough to cook)
>
> If it is too doughy even though the outside is golden brown - make it 
> thinner.
>
> You can take that same dough and kneed it for 5 minutes or so and let
> it rise in warm spot for a few hours, then punch it down and kneed it
> again, and it should make a couple of loaves of bread (cooked at
> around 350 for about 55 minutes)
>
> Scones (Fry Bread) is lots quicker and more satisfying!
>
> Smother in honey/butter mixture and enjoy
>
> or put chili and other fixins over the top for navajo tacos.
>
> mmm - I think I will go make this tomorrow