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.
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
ORIGINAL SALVATION ARMY ...WORLD WAR 1 DONUT
Who doesn't like Donuts? This was a great find for me when I started going through my mom's recipe box. I remember mom making these and can't remember when I had them last. Mom past away three years ago and I and my sis both got all mom's recipe's, she had so many, now I have so many and still look for more as I do love...
Provided by Jean Romero
Categories Other Snacks
Time 20m
Number Of Ingredients 8
Steps:
- 1. Beat eggs light, add sugar, melted butter and add the dry ingredients with the milk.
- 2. Knead and shape. Cut with a donut cutter: Drop into hot shortening and fry until golden brown.
- 3. Drain on brown paper bags.
SIMPLE FRY BREAD
This fry bread is easy to make and can be served with any meal or as dessert with jams, honey or, my favorite, maple syrup.
Provided by jdarlin44
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 20m
Yield 3
Number Of Ingredients 5
Steps:
- Heat oil in a large saucepan to 350 degrees F (175 degrees C). Oil should be at least one-inch deep.
- Mix flour, baking powder, and salt together in a large bowl. Add water a little at a time until dough comes together into a ball and doesn't stick to your hands, about 5 minutes.
- Tear off plum-sized pieces of dough and flatten into 1/2-inch disks.
- Fry pieces of dough in the hot oil until brown on both sides, about 3 minutes. Drain on paper towels or napkins before serving.
Nutrition Facts : Calories 369.8 calories, Carbohydrate 64.5 g, Fat 8.1 g, Fiber 2.3 g, Protein 8.6 g, SaturatedFat 1.1 g, Sodium 1114.3 mg, Sugar 0.2 g
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.
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