Monday, January 28, 2013

Fry Breads contributed by Linda Wallen Howard

Fry Breads:

Honey Fry Bread

1 cup flour

1/2 cup wheat flour

1/4 tsp. salt

1/2 tsp. baking powder

1 tbsp. sugar

1/2 cup honey

2 cup vegetable oil

Mix the flours, salt, sugar and baking powder together.

Add about 1/2 cup water and mix well, adding a bit more water if needed to make a stiff dough.

Roll it out on lightly floured surface and knead until dough becomes elastic and smooth.

Let it stand for 10 minutes.

Cut into squares, strips, or circles about 1/2 thick.

Deep fry in very hot oil until golden brown. Drain on paper towels.

Drizzle honey over bread and serve immediately.


Navajo Fry Bread

1 quart cooking oil

3 cups sifted flour

1 T. baking powder

1/2 tsp. salt

1 cup warm water

Heat oil to 360 degrees in a heavy 5 qt saucepan. Stir together the flour, baking powder and salt. Gradually stir in water, knead dough until no longer sticky. Cover and let stand 15 minutes. Pull off 2 in. balls of dough. On lightly floured surface, roll each ball into a circle about 1/4 inch thick. Pierce circles of dough several times with a fork.

Deep fry until both side are golden. (about 3-4 minutes)

Drain and serve with honey, powdered sugar or jam.

Note: Fry bread may be wrapped airtight and frozen up to 3 months. Reheat in a foil packet in a 350-degree oven for 15 minutes. Before serving open the foil to allow the fry bread to dry out on the outside.


Old Fashioned Fry Bread

4 cups flour

2 tbsp. baking powder

1 tsp. salt

1/2 cup shortening

1 cup warm water

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.


Osage Fry Bread

4 cups all purpose flour

2 tsp salt

1 tbsp and a half baking powder

1 tablespoon melted shortening

2 cups warm milk

shortening for deep frying

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.


Filled Fry Bread

Use one of the bread recipes below.

Roll the dough out extra thin and cut into slices

about 4 X 6 inches and put a small amount of chopped cooked beef or chicken on each piece; Or whatever you wish.

Fold the dough over and pinch the edges. Fry in hot oil until browned.


Seminole Fry Bread

2 cups flour

3 tsp. baking powder

1 tsp. salt

1 cup milk

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.


Traditional Indian Fry Bread

1 pkg. dry yeast

3 cups warm water

1 tbsp. salt

1 tbsp. sugar

6 cups flour

2 tbsp.oil

1/2 cup cornmeal

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.

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