FRIED BREAD TWO WAYS
Provided by Valerie Bertinelli
Categories side-dish
Time 2h
Yield 30 to 40 fried dough balls
Number Of Ingredients 13
Steps:
- Add the yeast, granulated sugar, salt and 3 cups of the flour to the bowl of a stand mixer. Whisk to combine and to break up any lumps of flour. Add the water and use a spatula to begin to mix the ingredients. Add the melted butter and the remaining 3 cups of flour and mix again until a very shaggy dough forms. Attach the bowl to the mixer fitted with the dough hook. Knead the dough on medium-low until all the dough has pulled away from the sides of the bowl and is elastic and soft to the touch, about 7 minutes.
- Remove the dough from the mixer and divide into 2 pieces. Add one half back to the mixer bowl and add the other half to a large glass bowl. Pour 1 tablespoon of olive oil over the dough in the glass bowl; turn it once to coat and cover it with plastic wrap or a clean kitchen towel.
- Add the rosemary to the dough in the mixer. Turn the mixer on and knead until the rosemary is evenly incorporated, 2 to 3 minutes. Remove the dough from the mixer and place it in a separate large glass bowl. Drizzle it with the remaining tablespoon of olive oil; turn it once to coat and cover it with plastic wrap or a clean kitchen towel. Allow both doughs to proof in a warm place until doubled in size, about 1 hour.
- After the dough has doubled in size, fill a large Dutch oven, fitted with a deep-fry thermometer, with about 2 inches of vegetable oil and heat to 360 degrees F. Line two rimmed baking sheets with parchment paper and two rimmed baking sheets with wire racks. Set aside.
- To assemble the Parmesan-rosemary dough balls, use your thumb and index finger to pinch off about 2 tablespoons of dough. Place a cube of Parmesan in the center and close the dough around it, pinching the seam to seal it. Place it seam side down on the parchment-lined baking sheet. Continue the process with the remaining rosemary dough and Parmesan. Set aside the finished dough balls.
- To assemble the jam-filled dough balls, use your thumb and index finger to pinch off 2 to 3 tablespoons of dough. Flatten the dough slightly, then spoon about 1/2 teaspoon of the jam into the center of the dough. Carefully pull the edges of dough up and over the jam, pinching the seam to seal it, making sure to leave no jam exposed. Place it seam side down on the second parchment-lined baking sheet. Continue the process with the remaining dough and jam.
- When the oil is at 360 degrees F, carefully lower 5 to 6 Parmesan-rosemary dough balls into the hot oil. Fry, turning as needed until golden brown on all sides, 2 to 3 minutes. Remove to a wire rack-lined baking sheet. Immediately sprinkle with salt. Fry the remaining Parmesan-rosemary dough balls, allowing the oil to come back up to temperature before adding another batch. Serve immediately or keep warm in a low oven for 20 to 30 minutes. Top with freshly grated Parmesan before serving.
- To fry the jam-filled dough, carefully lower 5 to 6 dough balls into the hot oil Fry, turning as needed until golden brown on all sides, 2 to 3 minutes. Remove to the second wire rack-lined baking sheet. Fry the remaining jam-filled dough balls, allowing the oil to come back up to temperature before adding another batch. Serve immediately or keep warm in a low oven for 20 to 30 minutes. Top with confectioners' sugar before serving.
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.
FRIED BREAD DOUGH
This has been a Christmas morning tradition in our home for the past 43+ years. It is so easy and one that the family wouldn't want to be without. Serve it with butter and confectioners sugar, or maple syrup if you choose. Whatever way--they are yummy! By the way, my grandmother used to raise dough every Friday night for baking bread on Saturday and in the morning would snip off a little bit and fry them for my mom as a treat. I tried the homemade bread dough, and although it was good, I like the frozen bread dough better and my mom agreed.
Provided by Mimi in Maine
Categories Breads
Time 30m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Spray a large platter or bowl with cooking spray.
- Place the two frozen loaves on the platter or bowl and cover with plastic wrap that has also been sprayed (the spray will help the dough not to stick as you are cutting it off in the morning).
- Place in an unheated oven, out of the way of drafts, about ten hours before you want to fry it.
- In the morning, place the vegetable oil in a heavy pan about three inches deep.
- Heat the oil on medium high so that when a very small piece of dough is dropped in the oil, it sizzles.
- With a very sharp knife, slices off hunks of dough about the size of small baseball and pull them slightly so that they stretch out.
- Place in hot oil and brown on one side and then turn with fork and brown the other side.
- When done, drain on paper towels and repeat the process.
- Serve hot with butter (and I like a little salt on them), sprinkle with confectioners sugar.
- You may also try cinnamon and sugar or maple syrup.
Nutrition Facts :
HOMEMADE FRIED CURRY BREAD
Make and share this Homemade Fried Curry Bread recipe from Food.com.
Provided by stelladias77_
Categories Breads
Time 2h
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- For the dough: In a mixing bowl combine flour, yeast, sugar, and salt. Mix 1 minute. Next add water and half of the beaten egg. Mix. Add butter and mix with your hands until combined. Knead by hand until smooth and elastic, about 10 minutes.
- Cover the dough and let rise in a warm place for about 30 minutes. After that, punch the dough down and make 8 round balls and allow them to rise for 10 minutes .
- Now take out each ball and roll out with a rolling pin until you get a thin disk (diameter 3 inch, thickness 1/4 inch).
- For the filling: In a pan heat 1/2 tablespoon of olive oil over medium high heat add garlic and mix. Next add onion, salmon, and mashed potatoes. Mix until onion is softened and everything is heated through. Add pepper and salt. Mix well.
- Now place a tablespoon full of filling mixture in the middle of each dough disk and gather the dough up around the filling. Pinch the seam shut. Flatten the dough lightly and dip the dough balls in the remaining 1/2 of the beaten egg and roll them in bread crumbs. Now cover the dough balls and leave to rise about 30 minutes.
- Next deep fry them in hot oil (over medium heat), until they are golden brown . Remove them from the oil onto absorbent paper to drain for a minute or two. Then serve hot with tomato sauce or your favourite dipping sauce.
- Enjoy.
Nutrition Facts : Calories 642.4, Fat 39.7, SaturatedFat 6.8, Cholesterol 34.5, Sodium 1173.3, Carbohydrate 58.5, Fiber 2.9, Sugar 5.5, Protein 13
FRY BREAD I
A traditional North American treat. Serve with jam or honey.
Provided by Rita
Categories Bread Quick Bread Recipes
Time 30m
Yield 12
Number Of Ingredients 5
Steps:
- Combine flour, salt, and baking powder. Stir in 1 1/2 cups lukewarm water. Knead until soft but not sticky. Shape dough into balls about 3 inches in diameter. Flatten into patties 1/2 inch thick, and make a small hole in the center of each patty.
- Fry one at a time in 1 inch of hot shortening, turning to brown on both sides. Drain on paper towels.
Nutrition Facts : Calories 217.1 calories, Carbohydrate 32.1 g, Fat 7.7 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 1 g, Sodium 219.6 mg, Sugar 0.1 g
PAN FRIED BREAD
This is a rustic bread that comes out sort of like a Norwegian pita. From Andreas Viestad, "New Scandinavian Cooking."
Provided by threeovens
Categories Breads
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a medium bowl, stir together yeast, lukewarm water, half the flour, sugar, and salt; let stand 10 minutes so that the yeast can start to ferment.
- Stir in the buttermilk and the remainder of the flour.
- Place a moist cloth over the dough and let rise for 20 minutes; the dough will still be a bit sticky.
- Heat a nonstick pan over medium heat.
- Drop a spoonful of dough in the pan, that has been lightly greased; spread the dough out and fry for 3 minutes on each side.
- Repeat with remaining dough.
Nutrition Facts : Calories 210, Fat 1.3, SaturatedFat 0.3, Cholesterol 1.2, Sodium 619, Carbohydrate 41.2, Fiber 3.2, Sugar 2.6, Protein 8.7
FRIED BREAD
My mom used this on the mornings when we had run out of bread. She also used it to make sandwiches if needed. It came from my Granny who used it to round out meals during the Depression.
Provided by momthecook 2
Categories Breads
Time 20m
Yield 9 biscuits
Number Of Ingredients 4
Steps:
- Mix flour and baking powder. Add water to make a soft dough. Pat dough out on a sheet of plastic wrap to about 1/2" thick.
- Heat up about 1/4" of oil or lard to medium heat in a cast iron or non stick pan.
- Cut dough into about 9 biscuits.
- Fry on one side until brown. Flip and cook about 2-3 minutes more. Test for doneness by flaking the side of a biscuit with a fork. If it seems dry inside it is done.
- Serve with butter and jam. Can also be napped with gravy and served with stewed hamburger and onions.
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