Savoury Fry Bread Food

HOMEMADE FRY BREAD

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.

SAVOURY FRY BREAD

Steps:

• Lightly coat with vegetable oil a large skillet.
• In a large mixing bowl combine the flour, baking powder and salt, mixing well
• Into the flour mixture, cut in the butter, abit at a time until dough looks coarse and crumbly - use a fork to cut in the butter, not your hands, the butter will melt
• Into the flour / butter mixture, slowly add the milk, cheese, ham and onions, stirring together to form a thick dough
• In a small saucepan, melt the baste ingredients - set aside Heat oiled skillet to medium heat
• Place golf ball sized spoonfuls of the dough into the heated skillet, flatten each with a spatula to about 1/4 inch thickness, Cook and turn regularly, basting lightly each time with the butter / garlic mixture until the onions darken and the bread becomes a deep golden colour

HUNGARIAN FRIED LáNGOS

Steps:

• Gather the ingredients.
• Place the freshly mashed warm potato alongside the yeast, sugar, flour, oil, 3/4 teaspoon salt, and milk in a big mixing bowl or stand mixer.
• Using the paddle attachment, combine the ingredients until they are well moistened. If mixing by hand, start the process by mixing with a wooden spoon.
• Switch to the dough hook and knead for 5 to 7 minutes or until smooth and elastic. If mixing by hand, give yourself an extra 5 minutes of working the dough, until it's smooth and not sticking to your hands.
• Transfer the dough to a greased bowl, cover, and let rise until doubled in size, approximately 1 hour.
• Divide dough into 4 equal portions. Shape each piece into a smooth ball and place it on a lightly floured board. Cover and let rest another 20 minutes.
• In a large skillet, heat an inch of canola oil to 350 F.
• Flatten and stretch each dough ball to a disc 8 inches in diameter. Make 1 or more slits in the center of the stretched dough with a sharp knife. The slits are traditional but also keep the dough from puffing up in the middle.
• Fry one lángos at a time for about 2 minutes per side or until golden. Drain on paper towels. Serve hot, rubbed with a cut garlic clove and sprinkled with salt to taste.

SAVORY BREAD

Steps:

• In bread machine pan, place the water, 1 tablespoon oil, minced onion, sugar, salt, dill, onion powder, flours and yeast in the order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface. Divide dough in half; shape each portion into a 7-in. round loaf. Place on greased baking sheets. Cover and let rise until doubled, about 40 minutes. , Bake at 400° for 15-20 minutes or until golden brown. Brush with remaining oil. Remove from pans to wire racks.

FRY BREAD SANDWICHES

Steps:

• In a large bowl, combine the flour, baking powder and salt. Add milk and stir to form a soft dough. Cover and let rest for 1 hour. , Divide dough into six portions. On a lightly floured surface, roll each portion into an 8-in. circle. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry bread circles, one at a time, until golden, turning once; drain on paper towels. Keep warm. , Cut each circle in half. On six halves, layer the lettuce, ham, onion, cheese and tomato; sprinkle with chilies. Top with remaining bread.

NATIVE AMERICAN FRY BREAD

Steps:

• Mix ingredients together with a fork in a medium bowl. (will be sticky).
• Liberally grease your hands with vegetable oil and shape dough into a ball. Leave dough in bowl and cover with a towel and set in warm place for atleast 20 minutes, but leaving longer makes the bread fluffier.
• When you are ready to make the bread, heat vegetable oil, atleast 1 inch deep or deeper in a frying pan or electric skillet. (around 375 degrees) Test a small ball of dough in grease, it should float in grease, not sit on the bottom, if it doesn't immediately float, oil is not hot enough.
• When oil is ready, grab a ball of dough a little bigger than a golf ball and stretch out in your greased hands until dough is flattened out about the size of a large cookie. Poke a small hole in the center of the dough with your fingers, and carefully lay in the hot oil.
• Let dough brown to a golden brown before turning over and frying other side.
• Drain on paper towels and serve immediately.

FRY BREAD

Steps:

• In a small bowl, combine the flour, baking powder and salt; stir in hot water to form a soft dough. Cover and let stand for 30 minutes., Divide dough in half. On a lightly floured surface, roll each portion into a 6-in. circle. , In an electric skillet, heat 1 in. of oil to 375°. Fry bread in hot oil for 2-3 minutes on each side or until golden brown; drain on paper towels. Serve with desired toppings.

BARONA VALLEY RANCH FRY BREAD

Steps:

• Mix the salt and baking powder in the flour.
• Cut the shortening into the flour mixture until well blended.
• Place all into the spiral mixer and add the water slowly to form the dough.
• Mix gently for several minutes and check for dough feel.
• Remove from the mixer and place on the bench.
• Divide dough into 4 small rounds and knead until firm.
• Place under wet towels and let rest.
• For the fry bread, break off 2 ounce pieces and roll round and flat.
• Cook in hot oil at 500 degrees for several seconds on each side.
• The finished product should be soft and light in texture absorbing little to no oil.
• Practice makes perfect!