NATIVE AMERICAN SWEET FRY BREAD RECIPE - (4/5)
Provided by á-39535
Number Of Ingredients 9
Steps:
- Mix ingredients 1-4 in a large bowl; then let "sponge" for 15 minutes or so until foamy. Mix remaining dry ingredients in another bowl, and alternate adding dry stuff and water to the first mixture, allowing mixer to work ingredients before adding more. WARNING: You may need the extra 1/2 cup of flour--the dough should NOT be sticky when finished. Knead the dough, working in the remaining flour as you knead. Grease a large glass or plastic bowl; shape dough into a large ball, place in bowl--turning to grease all sides; cover loosely with plastic and place in a warm place; let rise until doubled. Heat about a half-inch of oil in a large frying pan (375°F to 400°F). While the oil heats, remove dough from bowl and divide into 4 balls. Each ball will make one dozen (12) balls (so a total of 48 balls). Flatten each small ball into a thin disk (about 4 inches), make a little hole in the center of each. Keep a uniform shape, but these don't have to look "perfect.". Carefully drop into hot oil; fry until bottom is golden brown, flip with a spatula in one hand and a fork in the other to prevent oil from splashing out. Serve with chili or use as a taco shell Or Serve as a pastry by sprinkling with powdered sugar and topping with jam or marmalade.
FRY BREAD
Fry bread is a Native American quick bread that can be served sweet or savory. Try it drizzled with honey and served alongside stew or braised beef. It's also served in Oklahoma and Colorado as an "Indian taco," topped with ingredients like ground beef, shredded cheddar, lettuce, tomato, and salsa that would normally be served in a hard taco shell.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h30m
Yield Makes 12
Number Of Ingredients 8
Steps:
- Whisk together flour, baking powder, sugar, and salt in a large bowl. Add milk and water, stirring with a fork until a sticky dough forms. Transfer to a floured work surface and knead a few times with floured hands just until smooth (do not overwork or bread will be tough). Return to bowl and cover with a kitchen towel; let stand 30 minutes.
- Heat 1 inch of oil to 365 degrees over medium-high in a heavy pot or deep-sided skillet. Pinch an egg-sized piece of dough with your fingers and flatten to an approximate 6-inch round (keep remaining dough covered and dust hands with flour if dough sticks). Cut a small slit in center of round with the tip of a knife (this will ensure the bread cooks evenly). Carefully lower into oil and fry, turning once, until puffed in places and golden brown on both sides, about 4 minutes. Drain on paper towels and repeat with remaining dough (return oil to 365 degrees between batches). Serve warm or at room temperature with butter, honey, jam, and confectioner's sugar.
BEST BASIC SWEET BREAD
This easy, basic, yeast, sweet-bread recipe uses only eight ingredients and can be made into dinner rolls, cinnamon rolls or sticky buns.
Provided by IROCKET
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- In a small saucepan over medium heat, combine the milk, sugar and butter. Heat until slightly warm to the touch then remove from heat and stir in the yeast. Let stand until foamy, about 10 minutes.
- In a large bowl, stir together the flour and salt. Mix in the eggs, oil and the yeast mixture. Mix until dough pulls away from the sides of the bowl. Turn dough out onto a floured surface and continue to knead until the dough is smooth and elastic, about 10 minutes. Grease a large bowl with 1 tablespoon of oil. Place the dough into the bowl and turn once to coat. Cover and let stand in a warm place until double in size, about 1 hour.
- Use remaining oil to grease a cookie sheet or 9x13 inch pan. For plain rolls, punch down dough and divide into 12 equal pieces. Roll the pieces into balls and place them into the greased pan side by side. Let dough rise for 20 to 25 minutes, or until almost double. Preheat oven to 375 degrees F (190 degrees C).
- Bake for 20 to 25 minutes in the preheated oven, until rolls are golden brown.
Nutrition Facts : Calories 263.4 calories, Carbohydrate 38.7 g, Cholesterol 46.2 mg, Fat 9.1 g, Fiber 1.3 g, Protein 6.5 g, SaturatedFat 4.2 g, Sodium 154.5 mg, Sugar 6.7 g
HOMEMADE FRY BREAD
Crispy, doughy and totally delicious, this fry bread is fantastic with nearly any sweet or savory toppings you can think of. We love it with a little butter, a drizzle of honey and a squeeze of lemon. -Thelma Tyler, Dragoon, Arizona
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Combine flour, dry milk powder, baking powder and salt; cut in shortening until crumbly. Add water gradually, mixing to form a firm ball. Divide dough; shape into 12 balls. Let stand, covered, for 10 minutes. Roll each ball into a 6-in. circle. With a sharp knife, cut a 1/2-in.-diameter hole in center of each. , In a large cast-iron skillet, heat oil over medium-high heat. Fry dough circles, one at a time, until puffed and golden, about 1 minute on each side. Drain on paper towels; if desired, serve warm with butter, honey and fresh lemon juice.
Nutrition Facts : Calories 124 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 234mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
SWEET FRY BREAD - ENOUGH FOR AN ARMY!
First time I had this was during "Indian Taco" day for hot lunch at the school where I was a teacher on the Flathead Indian Reservation in Montana. This was served at all the pow-wows out there! A friend's mother gave me her recipe; they make it for a church fund-raiser in Rapid City, South Dakota. GREAT FOR O.A.M.C. PLANNED OVERS!
Provided by Debber
Categories Yeast Breads
Time 2h15m
Yield 48 taco breads, 48 serving(s)
Number Of Ingredients 9
Steps:
- Mix the sponge items in a large bowl; then let "sponge" for 15 minutes or so until foamy.
- Mix remaining dry ingredients in another bowl, and alternate adding dry stuff and water to the first mixture, allowing mixer to work ingredients before adding more.
- WARNING: You may need the extra cup of flour--the dough should NOT be sticky when finished.
- Knead the dough, working in the remaining flour as you knead.
- Grease a large glass or plastic bowl; shape dough into a large ball, place in bowl--turning to grease all sides; cover loosely with plastic and place in a warm place; let rise until doubled.
- Heat about a half-inch of oil in a large frying pan (375 - 400 degrees).
- While the oil heats, remove dough from bowl and divide into 4 balls. Each ball will make one dozen (12) balls (so a total of 48 balls).
- Flatten each small ball into a thin disk (about 4 inches), make a little hole in the center of each. Keep a uniform shape, but these don't have to look "perfect.".
- Carefully drop into hot oil; fry until bottom is golden brown, flip with a spatula in one hand and a fork in the other to prevent oil from splashing out.
- SERVING IDEA #1: Lay bread on plate, cover with my Recipe #219826, grated cheese, topped with sour cream, lettuce, and olives for an "Indian Taco" (this is straight from the school lunch menu on an Indian Reservation!).
- SERVING IDEA #2: Sprinkle with powdered sugar, slather on some jam or marmalade.
- OAMC PLANNED OVERS: Use fresh for supper tonight, freeze ALL the leftovers in meal-size portions in plastic zipper bags.
Nutrition Facts : Calories 127.7, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 125.1, Carbohydrate 20.2, Fiber 0.7, Sugar 3.2, Protein 2.5
SOUTHERN-FRIED SWEETBREADS
Provided by Melissa Roberts
Categories Kid-Friendly Dinner Meat Cornmeal Deep-Fry Candy Thermometer Buttermilk Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 4 (main course) or 6 (first course)
Number Of Ingredients 9
Steps:
- Soak sweetbreads in a large bowl of ice water in the refrigerator, changing water occasionally (2 or 3 times), at least 8 hours.
- Drain sweetbreads and transfer to a 4-quart heavy saucepan. Cover with cold water by 1 inch and add 1 teaspoon salt. Bring to a boil, then reduce heat and simmer, uncovered, until sweetbreads plump and feel slightly firmer to the touch, about 3 minutes. Drain in a colander and transfer to an ice bath to stop cooking. Cut away any fat and pull away as much membrane and connective tissue as possible with a small paring knife, then separate with your fingers into roughly 2-inch pieces.
- Whisk buttermilk with 1/2 teaspoon salt in a bowl. Add sweetbreads and soak, chilled, 1 hour.
- About 10 minutes before sweetbreads are finished soaking in buttermilk, start heating 2 inches oil to 350°F in a 5-quart wide heavy pot over medium heat. Whisk together flour, cornmeal, paprika, cayenne, and 1/2 tsp each of salt and pepper in a shallow dish.
- Put a metal cooling rack in a 4-sided sheet pan and preheat oven to 400°F.
- Drain sweetbreads well, discarding buttermilk. Dredge in flour mixture, shaking off any excess, then fry in 3 batches until golden and cooked through (cut one open to test), 3 to 3 1/2 minutes, depending on size. Transfer with a slotted spoon to paper towels to drain, then season lightly with salt. Keep warm on rack in oven. (Return oil to 350deg; between batches.) Serve fried sweetbreads immediately.
INDIAN SWEET BREAD
This recipe is an old family favorite. A crisp and sweet flatbread that's fried on the griddle. Everyone in my family loves it!
Provided by ABSAAR
Categories 100+ Everyday Cooking Recipes Vegan Bread
Time 40m
Yield 12
Number Of Ingredients 5
Steps:
- In a large bowl, stir together flour, salt and water until a soft dough is formed. Turn dough out onto a lightly floured surface and knead briefly. Divide dough into golf ball size pieces and cover with a damp cloth or plastic wrap.
- Select a ball of dough and roll out until very thin but not torn. Sprinkle lightly and evenly with sugar. Fold up dough into a small square and roll out again until thin.
- Heat a lightly oiled griddle over medium heat. Place the rolled dough onto the pan and cook for 1/2 to 1 minute on each side until golden. Serve immediately. Repeat until all dough balls have been rolled and cooked.
Nutrition Facts : Calories 102.3 calories, Carbohydrate 20.1 g, Fat 1.4 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 0.1 g, Sodium 48.9 mg, Sugar 4.2 g
More about "sweet fried bread recipes"
SWEET FRIED BREAD - MY SOMALI FOOD
From mysomalifood.com
Estimated Reading Time 30 secs
FRIED SWEET BREAD: THE RECIPE YOU'LL FALL IN LOVE WITH!
From video.cookist.com
4 SWEET FRIED BREAD RECIPES TO TRY - YOUMEDIA
From video.cookist.com
SWEET FRY BREAD: THE LONG-LOST RECIPE OF AMERICA’S …
From onthegas.org
Cuisine IndianCategory SnackServings 8Total Time 23 mins
FRIED MILK TOAST/SWEET MILK BREAD TOAST/FRENCH TOAST RECIPE/2 …
From youtube.com
TOP 10 SWEET FRY BREAD RECIPE IDEAS AND INSPIRATION
SWEET FRY BREAD RECIPE - THE RECIPE GOURMET
From therecipegourmet.com
23 SWEET BREAD RECIPES THAT YOU NEED TO TRY | TASTE OF HOME
From tasteofhome.com
SWEET FRIED BREAD RECIPE | DAIRY-FREE RECIPE - YOUTUBE
From youtube.com
DEEP FRIED SWEET BREAD RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
6-INGREDIENT FABULOUS FRIED SWEET BREAD - ONE GREEN PLANET
From onegreenplanet.org
SWEET FRY BREAD RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
FRY BREAD - | BAKERSBEANS (WANDA BAKER)
From bakersbeans.ca
INDIAN FRY BREAD - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
FRIED SWEET BREAD: THE RECIPE YOU'LL FALL IN LOVE WITH! - YOUTUBE
From youtube.com
You'll also love