Indian Fry Bread Recipe




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Indian Fry Bread Recipe


 



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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



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Indian Fry Bread

 

Ingredients

4 cup flour
2 tbsp baking powder
1 tsp salt
1/2 cup lard or shortening warm water, abou, t
1 oil, for deep frying
1 honey



 

Preparation

Mix flour, baking powder and salt. Cut in lard until mixture is
texture of cornmeal. Gradually add warm water, using only enough to
make dough stick together. Divide dough into 6 balls the size of a
fist. Cover with towel and let stand 10 minutes. Pat each ball out to
size of large pancake. Fry in deep hot oil until golden brown on both
sides. Serve with honey.

(C) 1992 The Los Angeles Times

 

 

Servings: 6