Title: Warm Springs Fried Bread
Categories: Bread
Yield: 6 Servings
| 3 | c | Sifted all-purpose flour |
| 2 | ts | Baking powder |
| 1 | ts | Salt |
| 1 | ts | Sugar |
| 1 | tb | Butter |
| 3/4 | c | (to 1c) Warm milk |
| 2 | tb | Melted butter |
| | | Fat for deep frying |
Combine dry ingredients; cut in butter. Add enough warm milk to make a soft
dough, easy to handle. Knead on floured board until dough is very smooth
and soft but elastic. Do not use a lot of extra flour. Divide dough into
6-8 balls and brush the tops with melted butter. Cover and let stand 30-45
minutes. Pat out each ball into a round, 5 or 6 inches in diameter and 1/4
inch thick. Fry in deep fat (preheated to 365 degrees). Dough should rise
immediately to surface. Cook until brown on one side, turn, and brown on
other side being careful to not pierce crust. Drain on absorbent paper and
serve hot. Mrs. Bernard Mahon