NATIVE AMERICAN SWEET FRY BREAD

This traditional fry bread can be made into either a sweet or savory dish, depending on what you put on it. Serve it with chili, or top with powdered sugar and jam.

YOU’LL NEED:

2 1/4 Tsp. yeast
1/8 C. sugar
1/4 Tsp. salt
1/2 C. warm water
3/4 Tsp. salt
1/4 C. sugar
1/2 C. butter, softened
1 C. warm water
4 1/4 C. flour (set aside 1/2 cup)

HOW TO MAKE:

1-Mix ingredients 1-4 in a large bowl; then let “sponge” for 15 minutes or so until foamy.
2-Mix remaining dry ingredients in another bowl, and alternate adding dry stuff and water to the first mixture, allowing mixer to work ingredients before adding more.
3-WARNING: You may need the extra 1/2 cup of flour–the dough should NOT be sticky when finished.
4-Knead the dough, working in the remaining flour as you knead.
5-Grease a large glass or plastic bowl; shape dough into a large ball, place in bowl–turning to grease all sides; cover loosely with plastic and place in a warm place; let rise until doubled.
6-Heat about a half-inch of oil in a large frying pan (375°F to 400°F).
7-While the oil heats, remove dough from bowl and divide into 4 balls.
8-Each ball will make one dozen (12) balls (so a total of 48 balls).
9-Flatten each small ball into a thin disk (about 4 inches), make a little hole in the center of each. Keep a uniform shape, but these don’t have to look “perfect.”.
10-Carefully drop into hot oil; fry until bottom is golden brown, flip with a spatula in one hand and a fork in the other to prevent oil from splashing out.
11-Serve with chili or use as a taco shell Or serve as a pastry by sprinkling with powdered sugar and topping with jam or marmalade.


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