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[Rob <becida AT comcast.net>]

Here is the fry bread reciepe we make.

  6 cup flour
  2  tablespoon baking powder
  1 1/2   teaspoon   salt
  1  tablespoon  sugar
  2 1/2   cup    warm water
  vegetable oil

 In large bowl, mix together all ingredients except water and oil. I 
add the water and mix it, (adjust the water to flour ratio if you need to).
Let it rest for a few minutes. I divide it into how many breads I 
want and then flatten those pieces.

Once the oil is hot I start cooking the bread and people start 
eating, I cook until it's all done.


Rob
becida AT comcast.net
Western WA, where they are still talking about snow the next few days...




At  3/6/2009 06:19 PM,Lynda wrote:
> 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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