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Real fry bread

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RobertMT View Drop Down
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.416 Rigby

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    Posted: 09 August 2019 at 00:50
My ex used to make this and taught kids how. It was adapted from her Dad's recipe. They used starter and canned milk, with about half corn and half wheat flour, with what ever grease/fat they had.

It tastes better with more white flour, than corn, along with sugar and egg. This has much better taste, than the baking powder versions. If you have time sourdough starter, is worth having around, works good in everything from pancakes to bread.

If you wanted (I don't know why) swap shortening and veg oil, for the fat. Lard gives best taste for sweet toppings, bacon grease is better for taco type toppings.

Homemade Fry Bread

Flat pieces of dough deep-fried to fluffiness perfection. Makes a dozen medium-sized pieces. Also, depends on how big or small you make them. Put a sweet or savory topping on them. Serve warm.

1 pack yeast (or 1 1/2 cups sourdough starter)
1 tablespoon sugar
1/2 teaspoon salt (omit salt, if frying in bacon grease)
1 1/2 cup milk, scalded. Then cooled to the touch. (when camping, use canned milk, mixed with water and make double batch)
1 1/2 to 2 tablespoons butter, bacon grease, or lard
1 egg, beaten
4 to 4 cups flour (If using starter, adjust flour accordingly)

Bacon grease or lard to fry


Combine sugar, salt, and yeast. (if using starter, omit yeast and add one cup of the total flour, mixing together with sugar, at this point, add salt to taste, with rest of flour later)
Scald milk and fat, don't scorch.
Put milk mixture into a large mixing bowl when cooled until warm to the touch.
Add the yeast mixture (or starter, sugar, and flour mixture) to the milk and melted fat.
Add the beaten egg and 1 1/2 cup of the flour. Stir with a wooden spoon, until mixed well.
Continue to mix and add rest of the flour slowly, until the dough is not sticking to the sides and the bottom of the bowl. Turn out on lightly floured board.
Knead while adding flour until easily handled, form a ball and put into a large greased bowl. Cover with a greased piece of plastic wrap(or towel).
Put into a warm spot with no cold drafts to rise to double in size.
When the dough has doubled in size, begin heating your fat on medium heat in a large skillet.
Grab pieces of dough, from bowl, covering remaining dough in between, and pull to desired size and thickness, like a pizza dough
Carefully lay a piece of dough into the heated fat. (You may do more than one at the same time. But do not over crowd the skillet.)
Cook for about 1 minute on the first side and 30-45 seconds on the second side. (It also depends on the temperature of your fat with the time you have on each side.)
Have a large plate, to set the paper towels in for the fry bread to drain all the excess oil off.
Serve immediately, with toppings of your choice or put in the oven on warm.
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BEAR View Drop Down

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Post Options Post Options   Thanks (0) Thanks(0)   Quote BEAR Quote  Post ReplyReply Direct Link To This Post Posted: 09 August 2019 at 07:00
Sounds great.  But I love all breads.
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d4570 View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote d4570 Quote  Post ReplyReply Direct Link To This Post Posted: 09 August 2019 at 07:18
Very similar to how we do it.
My family is not partial to SD bread so I normally don't use starter.
We deep fat fry it and I never use lard.
I put BUTTER in everything.
French bread dough seams to come out crispier White bread dough is a lot chewier, and a high protein bread flower is the softest and chewiest..
LOVE them all.
I do my own tortilla shells too in a black iron frying pan on a camp fire.
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