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If you love Fry Bread, make sure you visit this website~~
http://frybreadlove.org
~ Stone Woman
FRIED IN WHICH FAT?
Comment from Rob (
rtico@aol.com
) in our Guestbook: I was following the Fry bread controversy in health
news...I also noted that none of the recipes from the Fry Bread Recipes here
mentioned what kind of fat to fry in. It's really probably the most crucial
issue in diets that include even a small amount of fats...Fry Bread Fried in
Natural Lard, Peanut Oil or Natural Palm Oils should be fine and better
tasting...The primary problem with fried foods is the TYPE of fats used in the
recipes. I checked some of the fry bread recipes and most were fairly
indiscriminate in the kind of fat used. They often included Margarine,
Shortening and Canola oil all of which usually have considerable Trans Fat
content. ~~Thank you Rob, for calling our attention to this ~Stone Woman
Sift all dry ingredients into a large bowl. Add water in small
amounts while mixing by hand. Add water until dough is not sticky and is
like Pizza dough. Use more or less water depending on humidity. Knead
the dough for 5 minutes. Let dough set in bowl for 30 to 40 minutes.
Heat oil (canola is best) in a large cast iron skillet or any heavy pot
able to hold 2 in. of oil.
Form into a ball just a little smaller than a tennis ball. Place on a
cutting board or counter top and press into a 6 to 7 in. disc.
Gently lay dough into hot (375 deg.)oil. When outer edge turns golden
brown, turn dough onto other side.
When frybread reaches desired color, remove and drain on paper towels.
Sometimes the dough will swell. If this happens, simply press to
flatten. Some people will make an indentation in the center to hold Taco
"fixins".
RECIPE SUBMITTED BY:
David Two Stones from Indianapolis, Indiana
Regular yeast bread recipe of your choice, I prefer stone
ground whole wheat. After making loaves or buns of your dough roll out the left
over about 1/4" thick.
For Mule ears
(the Republicans) cut long triangles and fry them, roll them in sugar & spice,
enjoy with tea or coffee.
Democrats cut the leftovers into squarish rounds and
fry them, roll them in sugar & spice and call them Elephant ears, enjoy with
tea or coffee!!
Fry as for doughnuts
RECIPE SUBMITTED BY:
Vala from Placerville, CA., USA
Just make white bread dough, and after the first
rising, divide out what you don't need for bread pans, flatten with hands or
roller, cut in pieces or just shape with hands in pieces, and fry in hot
oil---eat hot with real butter and homemade jam!
Warm up 1/2 cup of water in microwave for 5 or 10
seconds. Pour warm water into a bowl and sprinkle all of yeast package until
it is dissolved. Add salt in. Stir 2 TBSP of sugar in, too. Pour 2 1/2 cups
of flour in and stir it. Sprinkle some salt in it. Stir and stir and stir it.
Put another 2 1/2 cups of flour in and stir some more. Pour 1 1/2 cup of warm
water and stir it. Stir it until it is thick.
Then make a dough; cut it half and pat it with some
flour while making a shape of ball out of it. When you are done making
a smooth ball out of dough, let it sit and rise. It will rise within minutes.
You can knead it flat and round like a pizza whenever you are ready to fry
it.
Put vegetable or canola oil in fry pan. I don't recommend vegetable
shortening or lard because it builds up in your heart and can block blood
arteries. Don't use it. It's bad for your health and can shorten your life.
When the oil is finally boiling, put a round flat dough in it and let it
float on it. Don't fry it too long if you want a soft golden frybread. Have a
plate covered with towel paper so you can put a golden frybread on it and let
the grease fall through until the frybread is free from any trace of grease.
This is good for strawberries and whipped cream or honey or powdered sugar or
ground beef with onions or even spicey chunks of Navajo mutton lamb! And
enjoy it!!!
Blessings from 4 directions,
Wendy
ABOUT MY BACKGROUND: I have
2 Indian bloodlines. From one of my 2 bloodlines, I am 15th generation
descendant of Pocahontas. I am related to her through my Cross
bloodline. I even have records to prove it in case if someone wants to
challenge my claims. Pocahontas's mother was from Mattaponi Tribe. So my tribal
heritage is Mattaponi.
The other bloodline is my other ancestor, Eliza Edwards --she did look Indian
in year 1850 photo but her tribe is unknown (we know she was born in 1828 in
Greenville, SC)
WHY I FOUND THIS RECIPE: I had tested several
different fry bread recipes. But the result was a fry bread that dried
too quickly. I wondered why. Finally, I found a recipe on the internet that
involved yeast and, guess what, the fry bread remained soft all day long and it
tasted like heaven! I guess I have finally found the secret of what makes the
soft texture of fry bread last longer. The answer is yeast.
Combine the ingredients and slowly add enough warm water to form dough. On a lightly floured surface, knead dough until it is smooth soft and not sticky. Cover and let rest 1 hour.Shape into small balls and pat into flat circles about 1/4-1/2 inch thick. Set aside.
In skillet, heat 1/2 inch vegetable oil. Brown dough circles on each side and drain on paper towels.
Serve with chile beans and your favorite taco toppings for "Navajo Tacos."
Mix all dry ingredients thoroughly.
Add water. Knead until soft, then set aside for one hour. Shape into small
balls. Flatten each ball into a circle with or rolling pin or by hand.
Fry in a skillet half-full of oil until golden brown on both sides.
Mix
ingredients adding more flour if necessary to make a stiff dough.
Roll out the dough on a floured board till very thin. Cut into strips
2 X 3 inches and drop in hot cooking oil. Brown on both sides. Serve
hot with honey.
Stir
first three ingredients then stir in the beaten egg. Add milk to make
the dough soft. Roll it out on floured bread board, knead lightly.
Roll dough out to 1/2 inch thick. Cut into strips 2 X 3 inches and
slit the center. Drop into hot cooking oil and brown on both sides.
Serve hot.
Sift
flour,salt and baking powder then add milk and more flour to make
dough stiff. Roll out onto floured bread board and cut into 4 X 4
squares with a slit in the center. Fry in hot cooking oil until golden
brown. Drain on plate with paper towels.
Combine the first 5 ingredients in a large mixing
bowl and knead until smooth and soft, but not sticky. Depending on the
altitude and humidity, you may need to adjust the liquid or the flour,
so go slowly and balance accordingly. Be careful not to overwork the
dough, or it will become tough and chewy. Brush a tablespoon of oil
over the finished dough and allow it to rest 20 minutes to 2 hours in
a bowl covered with a damp cloth. After the dough has rested, heat the
oil in a broad, deep frying pan or kettle until it reaches a low boil
(375º). Pull off egg-sized balls of dough and quickly roll, pull, and
path them out into large, plate-sized rounds. They should be thin in
the middle and about 1/4 inch thick at the edges. Carefully ease each
piece of flattened dough into the hot, boiling oil, one at a time.
Using a long-handled cooking fork or tongs, turn the dough one time.
Allow about 2 minutes cooking time per side. When golden brown, lift
from oil, shake gently to remove bulk of oil, and place on layered
brown paper or paper towels to finish draining.
Serve hot with honey, jelly, fine powdered sugar, wojape, or various
meat toppings.
Hint:
The magic is in frying the bread quickly! The hotter the oil, the less
time it takes to cook.
The less time it takes to cook, the lighter the texture and lower the
fat content.
Mix
flour, baking powder and salt. Gradually add in the shortening and
water. Add only enough water to make dough stick together. Knead dough
until smooth, make into fist-sized balls. Cover them with a towel for
10 minutes then pat them out into circles about the size of a pancake.
Fry in hot cooking oil in cast iron skillet until brown on both sides.
Drain on paper towels, serve with jam.
Sift
flour, salt and baking powder into bowl. Stir in shortening and milk.
Knead the dough into a ball. Roll out dough on lightly floured board.
Cut into diamond shapes and slice a slit in the center. Heat shortening in deep fryer to 370 degrees. Fry 2 or 3 at a time
until golden brown on both sides. Drain on paper towels.
Mix
flour, baking powder and salt. Add milk gradually making sure the
dough is stiff. Put on floured bread board and pat it out with your
hands until it is 1/2 inch thick. Cut into strips with a slit in the
center. Fry in hot oil until both sides are golden brown.
Dissolve
yeast in warm water then add salt and sugar. Let stand for 5 minutes
covered with a towel. Add flour and oil to liquid mixture. Mix and put
on floured bread board and knead until mixture is smooth. Put dough in
a greased bowl, cover with towel and let it rise for 1 1/2 hours.
Remove from bowl and put on bread board, knead in the 1/2 cornmeal.
Make dough into 2 balls rolling each into 12 inch circles 1/2 inch
thick. Cut into 2 inch squares and drop into hot cooking oil. (Works
best with cast iron skillet.) Fry 5 to 6 pieces at a time for only a
few moments. Drain on paper towel and sprinkle with white powdered
sugar.
IF YOU HAVE A
NATIVE
AMERICAN RECIPE
that you would like to share with others
FILL OUT THE RECIPE FORM
