INGREDIENTS

INSTRUCTIONS

FRY BREAD
MEAT MIXTURE
TOPPINGS
This is the original recipe I submitted to Country Woman and won with
fry bread- mix flour with rest of ingredients and work to form a ball. If
mix is a little dry add small amount more milk. Form two balls and set
aside in covered bowl to rest. Leave at least one hour. Roll out on floured
board to plate size. If they aren't rolling out too well lots of times I do
the same as pizza dough by pulling to make them bigger and then finish
rolling them. Use wax paper to separate each one. You can make as many as
you wish but I have the best luck using the above mixture for each two
people I am going to serve. They seem to rise better and are more uniform.
At this point they can sit for awhile just be sure you have covered well
with wax paper. To fry them I use a large cast iron skillet (any other
skillet or deep fryer will work) with about 1/2 inch oil or enough so they
can float a little. Be sure the oil is hot enough. They will fry fast so
turn as soon as the bubbles on the bread pop up well, browning on the other
side. Do not cook too long. Drain on paper towels. If you are serving a
group arrange all the toppings on a table. Set the hot pan of meat first in
line. Fry bread one at a time as directed above and let everyone serve
themselves. Allow at least 1/3 lb Hamburg for each, as bread fills the
whole plate and serving themselves they usually take that much.
I have served 30+ by myself and it worked well, but the one a group of us
did for over 200 took several frying at once and a lot of prep work before.
I don't recommend trying it!
Posted to Bakery-Shoppe Digest by Suzy-Q Lewis <lewises@flatoday.infi.net>
on Apr 08, 1998

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