Festival Bread Recipes

Steps:

• In a large bowl, mix together the flour, cornmeal, sugar, salt, baking powder, and allspice. In another bowl, combine the vanilla and milk. Slowly stir the milk mixture into the flour mixture to achieve a thick batter. Turn the batter onto a floured surface, knead the dough lightly, and form it into a log shape. Divide it into 8 pieces. With floured hands, roll each piece into a 4-inch-long sausage shape.
• Heat the oil in a large, deep skillet over high heat until it is very hot. Fry the dough, turning each piece until golden brown all over, 5 to 6 minutes. Drain on paper towels before serving.

Steps:

• Sift plain flour into a bowl and add polenta, salt, baking powder and caster sugar. Stir to combine. Gradually add 180ml (¾ cup) water, while stirring, to form a sticky dough.
• Cover with plastic wrap and rest for 35 minutes.
• Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 180°C (or until a cube of bread turns golden in 10 seconds).
• Knead dough on a lightly floured work surface for 1 minute, then divide into 12 and shape into 8cm logs.
• Working in batches, gently drop logs into oil and fry, turning halfway, for 5 minutes or until golden. Remove with a slotted spoon and drain on paper towel.
• Serve bread warm.

Steps:

• Combine the flour, cornmeal, sugar, baking powder and salt in a large mixing bowl.
• Cut in butter until mixture feels crumbly, like sand. You can also mix the ingredients in a food processor.
• Add just enough evaporated milk to make a stiff but pliable dough. Stir just enough to mix.
• Pinch off walnut-sized pieces of dough and roll them between your palms to make long, thin ropes, about 10 inches long and 1/4 inch thick. There should be about 24.
• Heat oil in a deep fryer or large, deep skillet over medium-high heat.
• When oil has reached 350°, gently lower the festivals into the oil. Fry, turning with a slotted spoon, until golden brown on both sides, 2-4 minutes.
• Drain on paper towels and serve hot.