9:36 PM 10/19/98
http://www.cookingpost.com/

        Breads
        Fry Bread

        4 cups white flour 
        1/2 teaspoon salt 
        1 tablespoon baking powder

        Combine all ingredients. Add about 1 1/2 cups lukewarm water and knead until dough
        is soft but not sticky. Shape dough into balls the size of a small peach. Shape into
        patties by hand; dough should be about l/2 inch thick. Make a small hole in the center
        of the round.

        Fry one at a time in about l inch of hot lard or shortening in a heavy pan. Brown on
        both sides. Drain on paper towels and serve hot with honey or jam.

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        Pueblo Oven Bread

        In the pueblos, this bread is baked in outdoor ovens called hornos. This recipe has
        been adapted for indoor home ovens.

        1 package dry yeast 
        1/2 tablespoon shortening 
        1/4 cup honey or sugar 
        1/2 teaspoon salt 
        1 cup hot water 
        5 cups all-purpose flour

        Dissolve yeast in 1/4 cup warm water. Mix well and set aside.

        Combine lard, honey and salt in large bowl. Add 1 cup hot water and stir well. When
        mixture cools to room temperature, mix well with yeast mixture.

        Add 4 cups of four, stirring well after each cup.

        Spread 1 cup of flour on cutting board and place dough upon it. Knead until dough is
        smooth and elastic (about 15 minutes). Put dough in large bowl, cover with cloth and
        put in warm place until dough doubles in bulk.

        Turn dough onto floured surface again and knead well. Divide dough into two equal
        parts. Shape each into loaves or rounds.

        Place the loaves on well-greased cookie sheet, cover with cloth and allow to double in
        warm place. Put into pre-heated 350-degree oven and bake until lightly browned
        (about 1 hour). Use oven's middle rack and place a shallow pan of water on the
        bottom of the oven.

Neosoft.com

Indian Fry Bread

2 cups flour
1/3 cup powdered milk
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons lard
3/4 cup warm water
Oil

Mix dry ingredients.  Cut in the lard until crumbly.  Add water and mix
until a soft dough forms.  Knead until dough is smooth and springy in
texture.  Make into 12 balls.  Melt 1 tablespoon lard and brush on each
ball of dough.  Set aside for 30-45 minutes.  On a lightly floured
surface roll ball to a 4 inch circle, then stretch to 7-8 inches in
diameter.  Poke hole in center.  Fry in oil at 365 degrees until lightly
browned, turning once.  Serve with butter, honey or jam.

OR...you can  always cheat and buy the frozen dough  :)


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Someone asked for a frybread recipe; this is a 1907 Oklahoma recipe
and is Choctaw in origin:

Wampus Bread (Fry Bread)

2 C. stone ground meal (I use a really finely ground cornmeal)
1 C. wheat flour (I use white instead)
1 grated raw onion
1 grated raw potato
1 scant palmful of sugar with about a tsp. of salt added 
1 T. baking powder
1 cup milk

Drop by spoonsful into hot grease and cook until brown.

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elow is a recipe for the Indian fry bread commonly used as the base 
for "Indian Tacos" at state fairs in the southwest:

Indian Fry Bread

2 C. flour
1/3 C. powdered milk
2 tsp. baking powder
1 tsp. salt
3 T. lard, divided
3/4 C. warm water
Oil

Mix dry ingredients.  Cut in 2 T. lard until crumbly.  Add water and 
mix until a soft dough forms.  Knead until dough is smooth and springy 
in texture.  Make into 12 balls.  Melt 1 T. lard and brush on each 
ball of dough.  Set aside for 30-45 minutes.

On a lightly floured surface, roll each ball to a 4 inch circle, then 
stretch to 7-8 inches in diameter.  Poke hole in center.  Fry in oil 
at 365 degrees until lightly browned, turning once.  Serve with 
butter, honey or jam, or use as the bottom layer of an Indian taco.

~~~~~~~~~~~~~~~~~~~~~~~~~~

FYI...I have found that the recipe is similar to that used for Mexican
Sopapillas.

INDIAN FRY BREAD
Makes 4 dozen

1 pkg dry yeast
1.5 c warm water (~110 deg F)
0.5 c sugar
1 t salt
2 eggs, lightly beaten
1 c evaporated milk
7 c all purpose flour, divided
0.25 c vegetable shortening
Vegetable oil for frying
Powdered Sugar (optional)

In large bowl, stir together yeast and water until yeast is dissolved.  Add
sugar, salt, eggs and evaporated milk and mix well.  Stir in 4 c flour, 1c
at a time. Add shortening and beat until well blended.  Add remaining 3 c
flour, 0.5 c at a time. Dough will be stiff, so last amounts of flour will
have to be worked in by hand.  Cover bowl with plastic wrap and refridgerate
overnight or up to  5 days.

When ready to fry, roll dough to 1/8 in thickness and cut into 3" by 4"
rectangles.  Heat oil to deep fryer to 360 deg F and fry 3-4 pieces at a
time, turning once or twice during cooking.  Drain on paper towels.  Keep
warm in 250 deg F oven until ready to serve.  Sprinkle with powdered sugar
or serve with honey if desired.

