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  • From: "Lynda" <lurine AT com-pair.net>
  • To: <homestead AT lists.ibiblio.org>
  • Subject: Re: [Homestead] fry bread
  • Date: Fri, 6 Mar 2009 18:19:47 -0800

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





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