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Post by blackcrowheart on Nov 23, 2005 10:45:03 GMT -5
If you like FRYBREAD « Thread Started on Sept 28, 2005, 8:27pm »
-------------------------------------------------------------------------------- Chiracahua Apache style:
3 cups all-purpose flour 1 table spoon baking powder 1/2 tea spoon salt freshly ground black pepper to taste 1 table spoon ground toasted cumin seed (cominos) 1 cup warm water 8 cups vegetable oil for frying
Mix flour, baking powder, salt, pepper and cumin. Slowly add water until dough forms; it should be soft but not sticky. Knead gently. Let rest 15 minutes. Heat oil to 375 degrees. Roll dough out 1/2 inch thick and pull off 3-inch square or round pieces. Drop into hot oil, a few at a time, and let cook until they float to the top. Remove with slotted sthingy. Drain.
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Osage Style:
4 cups All-purpose flour 2 tea spoons Salt 1 Tbsp. +1 tsp Baking powder 1 Table spoon Shortening -- , melted 2 cups Milk -- , lukewarm Shortening for deep frying
Sift flour, salt and baking powder into bowl. Stir in shortening and milk. Knead lightly to gather dough into ball. Roll out dough on lightly floured board. Cut into diamond shapes. Cut small slit in the center of each diamond.
Heat shortening in deep fryer to 370 deg. F. When dropping diamond- shaped dough into hot oil, stretch the dough a little bit lengthwise, and pull open the slit in the center. Fry 2 or 3 at a time until golden on both sides. Drain on paper towels.
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Pueblo Style:
1 cup Oat Blend flour or all-purpose flour 1 tea spoon baking powder 1/4 tea spoon salt 2 table spoons shortening 5 table spoons warm water
Combine flour, baking powder, and salt in a mixing bowl; cut in shortening. Stir in warm water. Place dough on a lightly floured surface. Knead and fold until smooth and satiny. Cover and let stand for 15 minutes. Form into 1 inch balls; keep covered. Roll each ball into a thin 3-inch circle. Cover circles with waxed paper, separating circles. Pinch and pull circle edges (lightly) as you drop into preheated oil in deep fryer. Fry 1 or 2 at a time. Fry 1 minute; turn and fry 1 minute or until golden brown. Serve with Orange Honey Butter.
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Comanche Style:
4 c Flour 2 tb Baking powder 1 ts Salt 1/2 c Lard or shortening 1 c -Warm water, about Oil; for deep frying Honey
Mix flour, baking powder and salt. Cut in lard until mixture is texture of cornmeal. Gradually add warm water, using only enough to make dough stick together. Divide dough into 6 balls the size of a fist. Cover with towel and let stand 10 minutes. Pat each ball out to size of large pancake. Pan fry in deep hot oil until golden brown on both sides. Serve with Prickley Pear jam.
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Spanish Style (Sopaipillas):
4 cups all-purpose flour 1 1/4 tea spoons salt 3 tea spoons baking powder 3 table spoons sugar 2 table spoons shortening milk (about 1 1/4 cups) salad oil for deep frying
Sift flour, measure, and sift again with the salt, baking powder, and sugar. Cut in the shortening, and add milk to make a soft dough just firm enough to roll. Cover bowl and let dough stand for 30 to 60 minutes; then roll 1/4 inch thick on lightly floured board and cut in diamond-shaped pieces. Heat about 1 inch of oil in a frying pan to about 370o to 380o. Add a few pieces at a time, turn at once so they will puff evenly, then turn back to brown both sides. Drain on paper toweling. Serve with melted butter and honey drizzled over top and dusted with powdered sugar.
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Abenaki Style:
1 pk Active dry yeast 1/4 c Warm water 1 1/2 c Canned Condensed Milk 3 tb Lard (bacon grease) 1 1/2 ts Salt 2 tb Sugar 2 1/2 c Unbleached flour 1 1/2 c Whole wheat flour 1 c cornmeal Light Vegetable Oil for frying 1 can apple fie filling (used in serving selection)
In a large mixing bowl, dissolve yeast in warm water. In another bowl combine milk, lard, salt and sugar. Heat to 110 degrees and add to dissolved yeast (temperature important to activate yeast). Beat in 2 cups of the all purpose flour, all of the whole wheat flour and half of the cornmeal. Slowly add cornmeal a bit at a time and mix until a stiff sticky dough forms. Place dough on a floured board and knead, adding more or the remaining flour as needed, until dough is smooth and nonsticky. Place dough in a greased bowl turning over to grease top. Cover and let stand at room temp 1 hour. Punch dough down and sprinkle with flour. The dough may be covered and chilled as long as overnight. When ready for use, knead dough on a lightly floured board to expel air. Roll dough out, a portion at a time, to about a 1/4" thick. Cut in 4" by 4" squares for appetizers or 6" by 6" squares for meals. Place on lightly floured pans and lightly cover. If you work quickly you can let stay at room temp up to 5 min; otherwise, refrigerate them until all are ready to fry. In a deep wide frying pan or kettle heat 1 1/2 - 2 inches oil to 350 on a deep fat frying thermometer. Fry a few at a time. When the bread begins to puff, gently push the bread into the hot oil several times to help it puff more evenly. Turn several times and cook just until pale gold on both sides, 1-2 minutes total. Drain on paper towels. Serve immediately with butter and maple syrup drizzled over top and a mixture of sugar and cinnamon sprinkled over that. You can also roll dough thinner and fill with apple mixture and fry as you would a turnover or serve with hot apple mixture poured over top in lieu of the butter and maple syrup, still sprinkle the sugar and cinnamon over it though.
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Post by Okwes on Aug 26, 2006 12:57:59 GMT -5
Fry bread: warm, soft and totally tempting Tuesday, March 28, 2006 By Amy McFAll Prince Columbian staff writer Bernadette Morris stands over a huge stock pot, whisking flour into warm water. Darlene Taylor shoves her gloved hand into a 50-pound sack of flour and pulls out a handful. "That's our measuring cup, right there," she says, pointing with her free hand to the heap of flour filling the other palm. A petite woman, Morris, 67, grasps a whisk with both hands and drags it through the thickening dough that will eventually become fry bread used to make Indian Tacos. The dish and the fry bread are staples at American Indian powwows and family gatherings. As people gather in the Covington Middle School commons for this year's annual powwow, they eye the kitchen and the women making the dough, a sight that is familiar to many but much-anticipated nonetheless. Morris gives up on the whisk as the dough thickens. Gentle hands are the best tool for working the dough, so she plunges her gloved hands into the pot and starts pulling out handfuls of dough until she collects enough to knead into a large loaf. This is the first of two steps necessary to complete the dough. The fry bread she lovingly shapes has become emblematic of Native culture, but that wasn't always the case. As tribes were forced off of the lands they hunted and gathered from, the government provided them with flour and lard. Creative cooks first made the bread from rations delivered to them from the federal government. The bread took hold and has become bound to the culture in the decades since. It has become such a fixture that it came under fire last year. Some call it a culprit that is contributing to obesity and diabetes in the American Indian community. But these cooks are not debating politics or discussing history in their down moments. They are shepherding children around and chatting with friends. Before the powwow begins, the kitchen is the focal point of activity. It's the place where grandmothers, mothers, children and friends are saying their hellos and catching up. Playful banter quickly warms the cold kitchen filled with oversized stainless steel appliances. The bread eventually calls them back. Once the kneaded loaves have rested for about a half hour, Taylor and Morris pinch off balls of dough. They each hold up the balls, roughly the size of baseballs, and look to friends Anna Schmasow and Becky Archibald. "Too big?" Taylor asks. "Too big," Schmasow and Archibald reply in unison. Taylor and Morris subtract some of the dough and hold up the balls again. "Too big?" Taylor asks again, this time laughing. "Too big," Schmasow replies. One more time and the fry bread cooks all agree on the size. Each of the women is a seasoned cook, but because they are working together they decide to let Schmasow take the lead, using her recipe and deferring to her when it comes to decisions about the bread. After all, no one's recipe is taken from a book. It was learned by watching a relative, typically a mother. After agreeing on the amount of dough for each piece of bread, Morris and Taylor begin flattening the balls into discs, the ultimate shape of the bread. Morris looks to Taylor, 68, and asks what she thinks about the thickness. "Not too flat, not too thin and not too thick," Taylor says. Then, nearly two hours after they began, they drop the first disc into hot oil. After a couple of minutes frying, the bread is removed. The smell of the fried bread lures one of the powwow organizers, Gary Wallace, into the kitchen. "Fry bread's done?" he asks, motioning at a piece in a way that suggests he wants a sample. "Try it," Taylor says energetically. Wallace tears off a piece of the soft, dense bread and chews. He smiles in approval. The women, who have now been joined by Morris' daughter, Melanie Dominguez, and Canya Barnes, turn back to the fryer. They discuss the shape of the bread. Frying in the commercial equipment takes some getting used to for these home cooks who typically fry on the stove top in smaller, shallower pans. In the deep vat of oil, the discs folded. The fry bread still tastes the same, but the thicker, puffy bread will make it more difficult to use for assembling tacos. "Did you put the hole in it?" Barnes asks. "Oh, the hole," Taylor says. "We put more than one hole in it," Morris adds, referring to the way her mother taught her to make the bread when she was growing up in Alaska. The two cooks then start poking small holes in their discs. Taylor explains the hole not only prevents the dough from puffing up too much while cooking, but it also symbolizes an imperfection. It is tradition, she says, to place a mistake in a piece of work out of respect for the creator, the only one capable of perfection. Morris adds another touch. She delicately slips the dough into the oil so that it doesn't fold over in the process. After a few false starts, the bread begins to come out perfectly. It is golden colored, about a quarter- to a half-inch thick and smells heavenly. That's when customers start lining up, waiting for their own Indian Taco, which for many is wedded with warm memories of family and friends. Amy McFall Prince can be reached at 360-759-8019 or amy.prince@columbian.com. Did you know? * Fry bread was created out of necessity as the federal government forced American Indian tribes off of the lands where they hunted and gathered. The government provided rations of flour and lard, which creative cooks turned into the bread that is now deeply wedded to the culture. * Fry bread recipes vary slightly among different American Indian tribes. Fry Bread Provided by Anna Schmasow Approximately 3/4 cup hot water 1 cup white flour 1 teaspoon salt 13/4 teaspoon baking powder Mix dry ingredients together in a bowl. Pour hot water into another medium sized mixing bowl. Add dry ingredients to bowl with water. Mix until dough is similar to biscuit dough (the amount of water or flour may need to be adjusted to get the correct consistency). Allow dough to rest for 30 minutes to an hour. Pinch off a piece of dough about the size of a ping-pong ball or larger and roll it out flat. Fry in hot canola oil on both sides until golden brown. Makes up to five small pieces. Eat with butter and jelly or make an Indian taco by adding refried beans, hamburger, grated cheese, lettuce, tomatoes, chopped onions and sour cream. Chili can be substituted for the beans and meat.
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Post by Okwes on Oct 9, 2006 10:42:29 GMT -5
Pumpkin Fry Bread
When making pumpkin fry bread, some traditional cooks still use fresh pumpkin. Debbie Tiger of the Miccosukee Tribe's Information Center recalls that her husband's aunt, Irene Tiger, also made a wonderful old-fashioned version with mashed sweet potatoes. Today, many Seminole and Miccosukee cooks use canned pumpkin and self-rising flour. Lorraine Flock, Nutrition Services Coordinator for the Miccosukee Tribe of Florida, gave us a tip that comes from the Miccosukee restaurant on the Tamiami Trail.
1. After mixing the dough, refrigerate for about 2 hours, then divide into portions that can be kneaded on a floured board and rolled into 2 1/2- by 8-inch cylinders.
2. Wrap the dough in plastic wrap and refrigerate for up to one day before frying, or it may be frozen.
3. When ready to fry, slice the dough into 4 to 5 equal pieces.
4. Flour hands and flatten each piece into a round about 4 inches in diameter and 1/4- to 1/2-inch thick. If frozen, allow rounds to come to room temperature before frying.
5. 2 cups self-rising flour, plus 1 to 2 cups for kneading 2 cups cooked, mashed, fresh pumpkin or 1 16-ounce can pumpkin 1 tablespoon warm milk or water 3/4 cup brown or white sugar Oil or shortening for frying Place 2 cups of flour in a large mixing bowl.
6. In 12 another bowl, combine pumpkin, warm milk, and sugar. Make a well in the flour and pour in pumpkin mixture.
7. Flour hands, and with the fingers and thumbs, gradually mix flour and pumpkin into a soft dough. Using four fingers, scoop up a portion of dough and roll into a smooth ball.
8. On a floured surface, pat the ball into a round about 4 inches in diameter and not more than 1/2-inch thick.
9. Place oil in a deep fryer, or fill a well-seasoned cast iron skillet a little more than halfway with oil. Heat oil to 350 F. Carefully lower dough into oil and fry for 4 to 5 minutes, turning after 2 minutes, until bread is a rich golden brown on both sides.
10. Drain on paper towels and serve immediately.
If desired, serve with butter and honey or maple syrup, or sprinkle with powdered sugar. Makes about 20 servings.
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Post by blackcrowheart on Dec 7, 2006 12:43:05 GMT -5
Blackfoot Fry Bread
1 c. warm water 1 pkg. dry yeast 2 T. soft butter 1 T. sugar 1 t. salt 2 1/2 - 3 c. flour
Place water in a mixing bowl. Sprinkle yeast over water and allow to sit for 5 min. Add butter, sugar, salt and 2 1/2 c. flour. Knead, adding enough flour to form a stiff dough. Allow to rise for 1 h. Place oil in a deep sauce pan and heat to 350 degrees F. Form dough into disks 4" in diameter and about 1/4" thick, and deep fry for about 1 min. per side until golden brown. Makes 8-10 pieces.
(I understand that this recipe came about after young girls were sent to the boarding schools and became acquainted with yeast.)
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Post by blackcrowheart on Dec 7, 2006 12:45:05 GMT -5
This is my favorite and my fry bread turns out perfect when I use this one besides the yeast one...the key is to let sit for an hour or all night or day for it to be fluffiest...
4 c. flour 2tsp. baking powder 1/2 c. non fat dry milk 1 1/2 c. warm water 1 c. vegetable oil
In a large bowl, combine flour, baking powder and non fat dry milk...mix...add water unitl mixture forms a ball and does not stick to spoon. Knead dough (lightly) for a few minutes. Sit for an hour or longer (can refrigerate overnight for best results). Turn dough out on a board and roll into disc shapes (form with hands). I usually put a cross in middle for a little hole opening, then fry in hot oil ( I use corn oil). Dry on papertowel and slather with lots of butter and add whatever else you want on it...
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Post by Okwes on Apr 1, 2007 22:36:07 GMT -5
Simple Fry Bread Recipe Posted by: "whitehawk" whitehawk3006@yahoo.com
Ingredients: 3 cups flour 1 tablespoon baking powder 1/2 teaspoon salt 1 cup warm water
Directions:
Combine dry ingredients in a bowl. Add warm water in small amounts and knead dough until soft but not sticky. Adjust flour or water as needed. Cover bowl and let stand about 15 minutes. Pull off large egg- sized balls of dough and roll out into fairly thin rounds. Fry rounds in hot oil until bubbles appear on the dough, turn over and fry on the other side until golden. Serve hot.
This recipe for Indian Fry Bread serves/makes 8
I like mine with Butter and powdered sugar sprinkled over it..or cinnamon sugar sprinkled over it... some eat with ..jelly..some eat plain..some eat as tortillas.. the choices are endless.... Good eats to ya... This is a very simple recipe...Good Eats to ya....Whitehawk
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Post by blackcrowheart on Jun 3, 2007 20:44:24 GMT -5
Making Fry Bread More Healthy
2 cups whole-wheat flour 2 cups white flour 4 level tablespoons baking powder 1 teaspoon salt 1/4 cup vegetable oil 1 cup warm water * Mix together whole-wheat flour, white flour, baking powder and salt * Add vegetable oil a little at a time, only enough to make the mixture look like corn meal. * Slowly add 1 cup warm water, only adding enough to make dough stick together. * Roll into fist-sized balls. * Cover the bowl with a towel for about 10 minutes. * Pat dough out with your hands to the size of large pancakes. * Fry in hot vegetable oil until golden brown on both sides (about 375 degrees).
To Make an Indian Taco:
Put beans, shredded lettuce, tomato, and cheese on top of fry bread.
Note: This recipe had been borrowed from the Native C.I.R.C.L.E.
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Post by Okwes on Jun 29, 2007 19:12:13 GMT -5
CHEROKEE FRY BREAD 2 cups flour 1tbsp baking powder 1 1/4 cups milk 1 tsp salt lard or oil iron skillet
Mix flour and baking powder and salt. Add milk, mix well. Working with floured or greased hands shape into oblong pones, more flour may be added to make dough firm. Fry in hot fat, enough to cover half the bread as it cooks, turning once. Bread will be golden brown. Serve with soup, beans, stew or alone. Some add crushed pineapple when milk is added. Many prefer to top fry bread with jelly or honey.
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Post by Okwes on Jul 24, 2007 10:55:31 GMT -5
LENAPE SALáPON (Frybread) Flour; 3 1/2 cups Water; lukewarm Salt; 1/2 teas. More Flour Baking Powder; 3 heaping teaspoons Grease Mix the first three ingredients with enough Water until like pancake batter. Let stand a few minutes while heating enough Grease for deep-fat frying. In a large bread mixing pan have more Flour. After making a depression in the Flour, pour into it some of the mix, and knead it. Knead until about like biscuit dough. Make round cakes, about 5 inches in diameter and 3/4 inch thick. Use a "tester" (a small piece of dough) to test the heat of the Grease. When hot enough, the dough will first sink, then immediately rise. When the Grease is hot enough, the bread can be fried. Turn it and remove with a spoon or tongs. Never pierce the bread with a fork.
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Post by blackcrowheart on Jul 24, 2007 14:32:53 GMT -5
Stuffed Fry Bread
Fry Bread
* 3 cups unbleached flour * 1 Tbsp. Baking powder * 1 tsp. Salt * 1 1/2 cups "warm" water
# Mix the flour, salt, and baking powder together in a bowl. Sift or stir this together. # Add the "warm" water to this mixture and stir until all the dry ingredients are mixed well. # Put oil on your hands; remove dough from bowl and knead until the dough is smooth. # When the dough is smooth & soft, rub oil over the top of your dough. # Place back into the bowl, cover with a dry cloth & let rest for "30" minutes. # Begin heating your lard, oil, or grease so it is very hot. # Pull the dough at its edges until you have small circles. # Drop circles into the hot grease until golden brown, then turn over until golden brown on the other side as well. # Add enough grease/oil so the dough can deep fry. # Dip cooked fry bread into sugar, or spread butter, jam or jelly on top and eat if you are not making stuffed fry bread... if so, read below.
For Stuffed Fry Bread Ingredients: * Ground beef 2-3 pounds * Taco seasonings 2 packs * Salsa 1 medium jar * Grated cheese * Onion large * Canned chopped tomatoes 2 cans
Preparation:
# Cook your meat drain it good, put in onion chopped, salsa, taco seasonings and canned chopped tomatoes. # Let this cook for 5-7 minutes till most of the sauce is gone let it cool down for 15 minutes. # Make your fry bread (It has to be like biscuits) # Roll out each fry bread into circle about 4"-6". # Put spoonful of (depends on size of fry) bread meat mixture with cheese into each fry bread take water to seal the bread edges. Make sure it is together good or else it will open up (then you have a mess). # Then deep fry as you would your fry bread.
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Post by blackcrowheart on Sept 5, 2007 15:04:11 GMT -5
Giant's Navajo Fry Bread recipe Source: The All-American Truck Stop Cookbook: Good Eats From the Road by Ken Beck, Jim Clark and Les Kerr
Makes 8 rounds
1 1/2 pounds all-purpose flour (about 6 cups) 1 1/2 teaspoons baking powder 1 1/2 teaspoons salt 1 1/2 cups water, more as needed 1/2 cup milk 1 tablespoon lard or vegetable shortening, plus more for frying (divided) Powdered sugar or honey
In a large bowl, mix together flour, baking powder and salt. Then mix in water, milk and 1 tablespoon of lard to form a soft dough. The dough should pull away from the side of the bowl. If not, add a little more water, 2 tablespoons at a time. Cover with plastic wrap and let rest at room temperature for at least 1 hour.
Prepare a frying pan or an electric skillet with 1 to 1 1/2 inches of lard or shortening and heat slowly to about 325 degrees F.
Cut dough into 8 equal pieces. Flatten and stretch each piece to a round shape about 1/2 inch thick; dust with flour if sticky. Using a fork, pick up flattened dough and gently place in hot fat, being careful not to splash oil toward you. Fry until golden brown on 1 side, turn and fry the other side to golden brown. If air pockets develop while cooking, they may be poked with a fork. Keep pan temperature at 325 degrees F. Remove and drain on paper towels. Sprinkle with powdered sugar or drizzle with honey.
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Post by blackcrowheart on Jan 21, 2008 11:06:48 GMT -5
Chippewa Fried Bread
2 1/2 C. all-purpose flour 1 1/2 T. baking powder 1 tsp. salt 3/4 C. warm water 1 T. vegetable oil 1 T. nonfat dry milk powder vegetable oil (for deep frying) cinnamon sugar
Makes 8
Combine flour, baking powder and salt in large bowl. Combine water, oil and dry milk powder and stir into flour mixture until smooth dough forms. Turn out onto lightly floured surface. Knead 4 times into smooth ball. Cover and let rest 10 minutes.
Divide dough into 8 balls. Flatten with fingertips or roll out each ball to form 8- to 10-inch round. Make small hole in center of each with finger or handle of wooden spoon. Lightly flour rounds, stack and cover with towel or plastic wrap. Heat about 1 inch oil to 375 F in large skillet. Gently place 1 bread round in hot fat and cook until golden and crisp, 1 to 2 minutes on each side. Drain on paper towels. Repeat with remaining dough.
Serve bread hot or at room temperature, sprinkled with cinnamon sugar.
source unknown
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