Fry bread

[Limner]

There's a big ole' buncha ways to make this treat but here's the way we do it..

Put on a heavy cast iron skillet with about and inch of oil/shortening in it. To one can of evaporated milk, add two eggs, I teaspoon salt, 2 rounded teaspoons of baking powder, and a heaping tablespoon of sugar. mix well, and then add enough flour to make a stiff dough. Take an egg size chunk of dough, roll it out on a floured surface. take a tiny bit of dough and put it in the oil; if it pops right up and starts bubbling, the oil is hot enough. Slide your round of dough in; experience will show you how big, how thick, etc to make it. Turn it over when one side is done, and drain it on a towel.

You can serve this as is, or sprinkle it with cinnamon sugar, or our family's favorite, put a spoonful of mincemeat on one side of your round and fold over the dough and pinch it shut with a fork (dampening with a bit of water helps) and put a slit int he top; you'll have a half moon pie. Use a spatula to put it in the fat and turn when needed.This would work with cooked up dried apples, or a thick stew combo, or...???? use your imagination.

[Buttercup]

Mmmmmm...sounds YUM! http://smileyjungle.com/smilies/foodanddrink18.gif

Would honey be good on it?

[lschroeder106z]

Thanks again Limner for posting. My grandmother served with dippy eggs. (over easy) I have always know them a dippy. Never had them filled, but I will try with some of the apples I canned this year.

[Limner]

Mmmmmm...sounds YUM! http://smileyjungle.com/smilies/foodanddrink18.gif

Would honey be good on it?

I would imagine so...why not? Also, I've been meaning to try it with a bit of WW flour, to make it a bit more healthy.

[Limner]

Thanks again Limner for posting. My grandmother served with dippy eggs. (over easy) I have always know them a dippy. Never had them filled, but I will try with some of the apples I canned this year.

Iwould imaginethey would work well. Just make a filling of them, like you would an apple pie. Let me know how it does for you...

[roamal]

Healthy fry bread? LOL...

We use fry bread as a base for "Navajo Taco's". Take a cooked fry bread and layer on beans, seasoned meat, cheese, lettuce, sour cream, etc and enjoy.

[Gen12:3]

Thanks for the recipe Limer

I made some "Fry Bread" over the weekend using a revised version of Betsy Baker Outback recipe.

This is how I made mine's,, I will call it
GEN'S CHOCOLATE BEIGNETS
Ingredients


1 1/2 cups warm water
2 Tablespoons softened butter
1/4 cup honey
2 cups bread flour
2 cups wheat flour
2Tablespoon cocoa
1 Tablespoon granulated sugar
1 teaspoon salt
1 small packet of yeast

Directions
1- Place al of the ingredients in the bread machine in the order listed, and process on dough setting. The dough will be a little on the wet side and sticky but if it seems too wet, add more flour. When dough is done, let it rise for 1 hour

2- Remove from pan, punch down,
3- Grab an egg size amount and stretch it like a pizza
4- place in about 2 inches of hot oil.
5- fry for about one minute then turn and fry for another minute.
6- drain on paper towel
7- ENJOY!!!!

Eat it plain or dip in Chocolate syrup or maple syrup.. use your imagination!

[Disastercat]

I make fry bread when I have any bread dough that over rising and falls totally or refuses to rise at all. I taste the dough first, to make sure it hasn't gone "off" (won't hurt you but does not taste good). Then I pull off pieces, roll them out and fry them. If I'm making it on purpose, I vary it between savory and sweet dough, though most of the time I do savory.

My family loves this stuff, my DH would eat it three times a week if I made it. Instead I make it maybe every two or three months because it is so heavy on the oil (although frying at a high temperature helps keep this down).

I've also made some really nice donuts, though I haven't really settled on a recipe yet. DH likes them with just powdered sugar on them. Again, I don't make them too often but they are a very nice treat.

A healthier (or less oil consuming) version of "fry" bread is to make griddle bread instead. Rub olive oil or corn oil on a hot cast iron skillet, roll the dough out very thin and cook directly on the griddle. Most of the time, it will bubble up like Pita Bread (which is pretty much what your making), flip over and cook on the other side. Very thin, this only takes a couple of minutes each. The Swedes have a version they make with rye bread with a hole in the middle. The whole was used to string the bread up over the stove to dry slowly in the heat and would keep for a very long time.

DH, who hates most whole grain bread, likes them in griddle breads, I've noticed that wheat less breads taste better this way (and they also do well when steamed).