Post by JJ Judkins on Nov 8, 2012 17:49:13 GMT -6
* Exported from MasterCook *
Indian Fry Bread
Recipe By : Tampa Bay Online
Serving Size : 1 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups flour
1 1/2 teaspoons baking powder
1 teaspoon sugar
1/4 teaspoon salt
1 cup milk
1 cup oil
Mix all ingredients except oil. Form into a ball and flatten
dough into pieces about 2 1/2-inches wide and 1/2-inch thick. Heat oil and
fry pieces till both sides are brown.
- - - - - - - - - - - - - - - - - -
Fry Bread
This bread is used as the basis for Navajo Tacos and can also be folded over a stuffing and eaten as a sandwich. At special events through the Southwest they are cooked in large round pots over open mesquite fires by Native Americans.
3 cups flour
3 teaspoons baking powder
1 tablespoon shortening, lard or vegetable oil
1 teaspoon salt
3/4 cup warm water
Measure dry ingredients into a deep mixing bowl. Add shortening and knead with hands until dough is in small pea-size pieces. Add warm, not hot, water and knead with hands until dough is smooth and leaves sides of bowl. Knead at least 5 minutes. Cover with a clean dish towel, and place in a warm place to rise for 30 minutes. This is the secret for tender fry bread — kneading and resting.
Divide dough into portions about golf-ball size and pat, slap, or roll out as round as possible, 1/4 inch thick. Fry in hot shortening or oil about 1 inch in depth. Fry both sides until light golden, not dark brown. Top with refried beans, confectioners' sugar or honey.
Indian Fry Bread
Recipe By : Tampa Bay Online
Serving Size : 1 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups flour
1 1/2 teaspoons baking powder
1 teaspoon sugar
1/4 teaspoon salt
1 cup milk
1 cup oil
Mix all ingredients except oil. Form into a ball and flatten
dough into pieces about 2 1/2-inches wide and 1/2-inch thick. Heat oil and
fry pieces till both sides are brown.
- - - - - - - - - - - - - - - - - -
Fry Bread
This bread is used as the basis for Navajo Tacos and can also be folded over a stuffing and eaten as a sandwich. At special events through the Southwest they are cooked in large round pots over open mesquite fires by Native Americans.
3 cups flour
3 teaspoons baking powder
1 tablespoon shortening, lard or vegetable oil
1 teaspoon salt
3/4 cup warm water
Measure dry ingredients into a deep mixing bowl. Add shortening and knead with hands until dough is in small pea-size pieces. Add warm, not hot, water and knead with hands until dough is smooth and leaves sides of bowl. Knead at least 5 minutes. Cover with a clean dish towel, and place in a warm place to rise for 30 minutes. This is the secret for tender fry bread — kneading and resting.
Divide dough into portions about golf-ball size and pat, slap, or roll out as round as possible, 1/4 inch thick. Fry in hot shortening or oil about 1 inch in depth. Fry both sides until light golden, not dark brown. Top with refried beans, confectioners' sugar or honey.