Fry Bread Recipe Needed

[CoheeLady]

Hello Everyone,
My daughter today asked me if I knew of a good fry bread recipe. So, I was wondering if anyone out there has a recipe that I could give to her. Thanks to anyone that can help! Take care.
CoheeLady http://winwinworld.net/SaponiForum/UBB/smile.gif

[-cr21-]

4 cups flour
1 1/2 cups hot water
1 tbsp baking soda
1 tsp salt

mix the ingredients and knead together...let stand under a warm rag for a few minutes. Then roll into balls about the size of an egg and flatten it into a circle about 1/4 inch thick...then poke a hole in the center. Should make 8-10 pieces. Fry in vegetable oil..flipping it until both sides are light brown.
I use a lot of oil to make it extra greasy..LOL

[CoheeLady]

Hello cr21!
Thanks so much for the recipe, made me hungry just reading it. I too enjoy greasy foods, I always tell my husband that I slipped with the oil http://winwinworld.net/SaponiForum/UBB/wink.gif. Thanks again!
Sincerely,
CoheeLady

[Tom]

Hello , 3 cups flour, 2 tbspns baking powder, 1 "tspnish" salt, easy! and use enough water or milk to make a loose dough, but don't nead, just mix and sift lots, mix in bacon grease, to flavor and then float on hot oil.Wedding bread has sugar, cinnamon and raisins in it, M-M good, Tom.

[Linda]

You may want to tell your friends they may as well go back to the lard. The trans fatty acids in hydrogenated products like Crisco may even be worse. I just did a web design gig for a soy oil company which presses the oil instead of chemically extracting it.

He showed me a gallon of the chemical they use and it's cousin to gasoline. Smells just like it. His oil is much sturdier because of the less invasive processing, so it doesn't need hydrogenation. I used it to fry some bread and it was really good.

I make a very unconventional frybread. My mediterranean side shows through. I use an Italian bread recipe, just water, yeast and salt and knead it to death to really develop the gluten (in a food processor). I let it rise, then roll it out and fry it. I usually fry it in olive oil, which won't take as high a temperature as the usual oils, but the dough is so "tough" from all the kneading that the oil can't penetrate. Amazingly, it's almost as light as if it were baked. t's fragrant, chewy and totally non-greasy. We love it. If you like real French or Italian bread, you will like it.

[CoheeLady]

Just a note to say thank you for the information on fry Bread. http://winwinworld.net/SaponiForum/UBB/smile.gif