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Title: Fry Bread, My Personal Recipe (Baking Powder Recipe)
Categories: Amerind Bread
Yield: 4 Servings
| 1 1/2 | c | Unbleached flour |
| 1 | c | Whole wheat flour |
| 1 | Half cup cornmeal | |
| 4 | tb | Baking powder |
| 2 | tb | Sugar |
| 1 | Fourth teaspoon salt | |
| 1 | c | Warm milk (water can be |
| Substituted if desired) | ||
| Oil or Shortening for | ||
| Frying |
Fry bread is one of the most popular and widespread of the modern Native American Indian foods. There are two main types of this bread that are used for everything from a quick snack to an everyday dinner bread. In the North and East regions, a fried yeast bread is most popular, while in the South and west regions a recipe utilizing baking powder in lieu of yeast is the more common form. In Texas the Alabama-Coushatta use the same recipe as the Navajo Fry Bread listed below.
In a mixing bowl, sift together flour, baking powder and salt. Stir in milk and knead briefly with lightly oiled hands until smooth. Rub the remainder of the one tablespoon of oil over the dough. Cover and let sit in a warm area for about 30 minutes. Either pat or roll out enough dough to fit in the palm of your hand in a circle about one quarter inch thick. Deep fry in a hot 350 degree oil for about one minute per side or until golden brown. Makes 10-12 pieces.
Note: Dough can also be cut into triangles, squares or perfect circles if rolled out and a cookie cutter like device is used. Serve with honey, maple syrup, or as a bread for meals.
From: Darren Christmas Date: 03-16-96 Cooking
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