County Fair Bread Food

COUNTY FAIR BREAD

Steps:

• In a large mixing bowl combine 1 cup of the flour, sugar, salt, and dry yeast.
• Heat the milk and butter in a pan just until the milk is warm.
• The butter does not need to melt.
• Add the eggs and the warm milk mixture to the flour mixture.
• Mix very well until thoroughly moistened, and beat with a wooden spoon for about 5 minutes.
• Stir in the remaining flour to form a stiff dough.
• Turn out on a floured board, and knead the dough until it is quite smooth and elastic, about 5 minutes.
• Work into a ball, place in a buttered bowl, and turn to coat with butter on all sides.
• Cover and let rise in a warm, draft-free place until light and doubled in bulk, 1 to 1 1/2 hrs.
• Punch the dough down and divide into six equal portions.
• Roll each of these portions into a thin cylinder about 8 to 10 inches long.
• Take three strips and braid them together.
• Place the braid on a baking sheet, which should be buttered or sprinkled with cornmeal.
• Braid the remaining three strips and place about six inches away from the other loaf.
• For a more spectacular loaf, make a braid of three large strips and then a braid of three smaller strips, and put one on top of the other.
• Cover the loaves and let rise in a warm, draft-free space until doubled in bulk, which will take another 1 1/2 hrs.
• Brush with the egg white and water, sprinkle lavishly with sesame seeds.
• If you've made two smaller loaves, bake in a preheated 375 F oven for 35-40 minutes or until golden brown.
• The single, larger loaf will need a good hour in the oven.

COUNTY FAIR INDIAN TACOS

Steps:

• Place frozen rolls on a greased cookie sheet.
• Let rise until nearly double.
• In the meantime, brown the ground beef, drain, add taco mix and 1/4 cup water.
• Heat about 2" cooking oil in skillet or frying pan.
• Stretch the dough quite thin, fry until golden brown, turning once.
• Drain on paper towel.
• Top each taco with seasoned meat mixture, layer with lettuce, tomatoes and cheese.
• You may garnish with black olives, taco sauce and sour cream.

COUNTY FAIR FRIED DOUGH

Steps:

• Mix the flour, baking powder, and salt.
• Work in the cold butter, using a pastry blender, your fingers, or a mixer.
• Stir in the warm water to make a soft dough. Cover and let rest for 15 minutes.
• Divide the dough into eight pieces. Working with one piece at a time, roll into a thin 5" round, about 3/8" thick.
• Heat about 3/8" vegetable oil to 375°F in an electric frying pan, or in a pan over a burner. If you're using a 10" diameter pan, this is 2 cups of vegetable oil. If you're not using an electric frying pan, use a candy thermometer to take the temperature of the oil; or guesstimate it by seeing if the first piece of dough fries nicely in the time specified.
• Pick up one dough disk, and carefully lower it into the pan. Let it cook for 60 seconds (it'll puff up on top and become light brown on the bottom), then flip it over and cook until light brown on the other side, about 60 seconds. You don't want to cook these too dark; they'll become overly crisp.
• Remove from the oil and set on a paper towel-lined baking sheet. Place in a 200°F oven to keep warm while you make the remaining fried doughs.
• Serve warm, with maple syrup or cider syrup; confectioners' sugar, or cinnamon sugar; or the topping of your choice - some folks enjoy a savory version, with marinara sauce and cheese.
• TIP:.
• Peanut oil is our favorite deep-frying oil; it has a higher smoke point, and neutral flavor.
• Up to 1/4 of sugar may be added if desired.

ELEPHANT EARS

Steps:

• In small saucepan over medium heat, combine milk, salt, 2 tablespoons sugar and shortening. Heat until shortening melts and sugar dissolves. Remove from heat and let cool to lukewarm, 110 degrees F (43 degrees C). Sprinkle in yeast and let sit until foamy.
• Transfer mixture to large bowl, and stir in flour to make a dough. Knead until smooth, cover and let rise 30 minutes.
• In a large heavy skillet or deep fryer, heat 1 inch of oil to 375 degrees F (190 degrees C).
• Roll out 1 to 2 inch balls of dough into thin sheets. Fry sheets 1 to 2 minutes on a side, until puffed and golden. Drain on paper towels.
• Combine cinnamon and 6 tablespoons sugar. Sprinkle over warm pastries. Serve.