Polish Fry Bread Food

NAVAJO FRY BREAD II

Steps:

• In a large heavy bottomed frying pan, heat 1 inch of vegetable oil or lard to 365 degrees F (185 degrees C).
• In a large mixing bowl, combine flour, baking powder, salt and milk; mix well. When the dough has pulled together, form it into small balls and pat them flat.
• Place 3 or 4 at a time into the hot oil. When the rounds begin to bubble, flip them over and cook until golden. Drain on paper towels and serve hot.

FRY BREAD

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.

POLISH FRY BREAD

Steps:

• Scrub the potato clean, then boil it in the water.
• Remove the potato from the water to cool.
• Reserve the water.
• Peel the potato and discard the skin (or use for something else).
• In a small bowl, combine the yeast, milk, and sugar. Set it aside until it is bubbly.
• If the yeast mixture does not get bubbly, your yeast is dead. Get some fresh yeast, make sure your milk is not too warm, and try again.
• Now, mash the potato and measure out 1 cup. Use the remaining mashed potato elsewhere.
• Combine 4 c flour with the softened butter, then add the salt and 1 c mashed potato. Taste it and adjust the salt as needed.
• Add the eggs and bubbly yeast mixture.
• Using only as much potato water as needed, create a dough.
• Set the dough aside in a warm place, covered with a damp towel for maybe an hour and ½ , to rise until doubled in size.
• On a floured surface, roll out the dough until it is ½ in thick.
• Do not work the dough any more than necessary.
• Cut out 3 in circles.
• Set the circles aside to rise again.
• Heat the oil until very, very hot.
• Take the dough circles and stretch them out. Three inch circles should make about six inch breads.
• Fry the breads until they are golden, turning them to get both sides done.
• Dust the tops of the breads with garlic salt.
• Enjoy!

12 TRADITIONAL POLISH BREADS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Polish bread in 30 minutes or less!

INDIAN FRY BREAD

Steps:

• Put flour, baking powder, and salt in a large bowl. Mix well, add warm water and stir until dough begins to ball up. On a lightly floured surface knead dough. Do not over-work the dough. After working dough, place in a bowl and refrigerate for 1/2 to 1 hour.
• Heat oil to 350 degrees in a frying pan or kettle. Lightly flour surface and pat and roll out baseball size pieces of dough. Cut hole in middle with a knife (so the dough will fry flat) to 1/4-inch thickness and place in oil and cook until golden brown and flip over and cook opposite side until same golden brown. Dough is done in about 3 minutes depending on oil temperature and thickness of dough.
• After fry bread is done top with favorite topping or, chile and cheese first, then cover with lettuce and tomatoes, onions, green chile and you have an Indian Taco.

POLISH STIR-FRY

Steps:

• Lightly grease big, iron skillet (I like to use my chicken fryer), with canola oil.
• Brown the Kielbasa. Take it out and put it aside. Drain excess grease.
• Fry potatoes and carrots, stirring often, until half-cooked.
• Add onion and keep frying, stirring frequently.
• When the onion is half-cooked, add the cabbage and continue until everything is completely cooked.
• Return Kielbasa to the pan, mix well, and serve once it is reheated.
• This dish travels well and reheats well.