What is Indian fry Bread? Carol In WI

I use just about the same recipe except leaving out the hole. Then I use
them for tostadas.

Lisa

"Dimitri" > wrote in message
news
>
> "Carol In WI" > wrote in message
> ...
>> What is Indian fry Bread? Carol In WI
>
> http://www.cooks.com/rec/doc/0,184,1...224205,00.html
>
> Dimitri
>
> INDIAN FRY BREAD
>
> The Indians of the Southwest make baking powder breads that they fry in
> hot fat, usually lard. The hole in the center, now traditional, was
> originally made by impaling the bread on a stick to lift it out of the hot
> fat. Begin 5 minutes ahead. 16 servings. 1 tbsp. baking powder 1 tsp. salt
> 1 c. water Salad oil
> 1. In medium bowl, stir together flour, baking powder and salt. Add water;
> stir until well mixed, adding a little more water, if needed.
> 2. Divide dough into 16 equal parts, roll into a ball. On floured
> surfaces, roll each as thin as possible. Make hole in center of ball with
> finger.
> 3. In 4 quart saucepan, heat 2 inches oil. Fry 1 piece at a time, about 30
> seconds on each side until golden, turning once with a slotted spoon.
> Drain on paper towels; serve. Yield: 16.
>

"Carol In WI" > wrote in message
...
> What is Indian fry Bread? Carol In WI

http://www.cooks.com/rec/doc/0,184,1...224205,00.html

Dimitri

INDIAN FRY BREAD

The Indians of the Southwest make baking powder breads that they fry in hot
fat, usually lard. The hole in the center, now traditional, was originally
made by impaling the bread on a stick to lift it out of the hot fat. Begin 5
minutes ahead. 16 servings. 1 tbsp. baking powder 1 tsp. salt 1 c. water
Salad oil
1. In medium bowl, stir together flour, baking powder and salt. Add water;
stir until well mixed, adding a little more water, if needed.
2. Divide dough into 16 equal parts, roll into a ball. On floured surfaces,
roll each as thin as possible. Make hole in center of ball with finger.
3. In 4 quart saucepan, heat 2 inches oil. Fry 1 piece at a time, about 30
seconds on each side until golden, turning once with a slotted spoon. Drain
on paper towels; serve. Yield: 16.

Carol In WI wrote:

> What is Indian fry Bread? Carol In WI

It's a North American Indian bread :-)

On Fri, 04 Feb 2005 23:46:29 GMT, "Dimitri" >
wrote:

>INDIAN FRY BREAD
>
>The Indians of the Southwest make baking powder breads that they fry in hot
>fat, usually lard. The hole in the center, now traditional, was originally
>made by impaling the bread on a stick to lift it out of the hot fat. Begin 5
>minutes ahead. 16 servings. 1 tbsp. baking powder 1 tsp. salt 1 c. water
>Salad oil
>1. In medium bowl, stir together flour, baking powder and salt. Add water;
>stir until well mixed, adding a little more water, if needed.
>2. Divide dough into 16 equal parts, roll into a ball. On floured surfaces,
>roll each as thin as possible. Make hole in center of ball with finger.
>3. In 4 quart saucepan, heat 2 inches oil. Fry 1 piece at a time, about 30
>seconds on each side until golden, turning once with a slotted spoon. Drain
>on paper towels; serve. Yield: 16.
>
Uh, Dimitri, old pal...how much flour?

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA


"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

On Fri, 04 Feb 2005 23:15:15 GMT, "Carol In WI" >
wrote:

>What is Indian fry Bread? Carol In WI
>
>


* Exported from MasterCook *

Navajo Fry Bread (Indian/Navajo Tacos)

Recipe By : Rosita
Serving Size : 4 Preparation Time :0:00
Categories : Bread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flour -- ap
2 teaspoons baking powder
1/2 teaspoon salt -- table
1/2 cup powdered milk
warm water

add warm water to form dough;. kneed until dough is soft but not
sticky. cover with cloth and allow to stand for 2 hours. shape into
balls about 2 inches across, then flatten by patting iwth hands until
a curcle about 8 inchs in diameter is formed. put about 1/2 inch of
lard or other shortening in a large frying pan and heat until quite
hot.

Source:
"Kayenta Navajo reservation From my Grandma Helen's Teachers Aid and
friend Rosita"

- - - - - - - - - - - - - - - - -
- -

Per Serving (excluding unknown items): 308 Calories; 5g Fat (14.4%
calories from fat); 11g Protein; 54g Carbohydrate; 2g Dietary Fiber;
16mg Cholesterol; 571mg Sodium. Exchanges: 3 Grain(Starch); 1/2
Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

NOTES : The thinner the dough, the crisper the fry bread, we serve as
tacos, with meat cheese vegeis peppers etc, either fold like a taco or
use the fry bread as a plate, traditionaly its served like this or
with bbq'd mutton or goat and other trimmins...Wonderful wonderful
party food...
Nutr. Assoc. : 0 0 0 0 0


Pull a Loraine Bobit (cut of Waynes Penis) to reply

"Terry Pulliam Burd" > wrote in message
...
> On Fri, 04 Feb 2005 23:46:29 GMT, "Dimitri" >
> wrote:
>
> >INDIAN FRY BREAD
> >
> >The Indians of the Southwest make baking powder breads that they fry in
hot
> >fat, usually lard. The hole in the center, now traditional, was
originally
> >made by impaling the bread on a stick to lift it out of the hot fat.
Begin 5
> >minutes ahead. 16 servings. 1 tbsp. baking powder 1 tsp. salt 1 c. water
> >Salad oil
> >1. In medium bowl, stir together flour, baking powder and salt. Add
water;
> >stir until well mixed, adding a little more water, if needed.
> >2. Divide dough into 16 equal parts, roll into a ball. On floured
surfaces,
> >roll each as thin as possible. Make hole in center of ball with finger.
> >3. In 4 quart saucepan, heat 2 inches oil. Fry 1 piece at a time, about
30
> >seconds on each side until golden, turning once with a slotted spoon.
Drain
> >on paper towels; serve. Yield: 16.
> >
> Uh, Dimitri, old pal...how much flour?
>
> Terry "Squeaks" Pulliam Burd
> AAC(F)BV66.0748.CA

Duh!
As good as any.

4 c. flour
1 tbsp. baking powder
1/3 c. sugar
1 tsp. salt
2 c. water
Mix dry ingredients. Add water. Mix gently but thoroughly. Should be very
sticky dough. Pinch off small handful. Flatten in flour. Cook in hot oil
(375 degrees). Brown, turn over and brown other side. Drain on paper towel.

Dimitri

On Fri, 04 Feb 2005 23:46:29 GMT, "Dimitri" >
wrote:

>
>"Carol In WI" > wrote in message
...
>> What is Indian fry Bread? Carol In WI
>
>http://www.cooks.com/rec/doc/0,184,1...224205,00.html
>
>Dimitri
>
>INDIAN FRY BREAD

Otherwise known (at least in the Canadian North) as "bannock".
And yes, it was borrowed from the Orkney Islanders hired by the
Hudson's Bay Company to man the fur trading posts.

Shirley Hicks
Toronto, Ontario

On Sat 05 Feb 2005 11:12:45a, wrote in rec.food.cooking:

> On Fri, 04 Feb 2005 23:46:29 GMT, "Dimitri" >
> wrote:
>
>>
>>"Carol In WI" > wrote in message
...
>>> What is Indian fry Bread? Carol In WI
>>
>>http://www.cooks.com/rec/doc/0,184,1...224205,00.html
>>
>>Dimitri
>>
>>INDIAN FRY BREAD
>
> Otherwise known (at least in the Canadian North) as "bannock".
> And yes, it was borrowed from the Orkney Islanders hired by the
> Hudson's Bay Company to man the fur trading posts.
>
> Shirley Hicks
> Toronto, Ontario
>

Here in Phoenix there is a place whose specialty is Indian Fry Bread.
People I know rave about it. I tried it, but wasn't impressed. It seemed
rather flavorless and doughy.

Wayne

In article >,
Wayne Boatwright > wrote:

> Here in Phoenix there is a place whose specialty is Indian Fry Bread.
> People I know rave about it. I tried it, but wasn't impressed. It seemed
> rather flavorless and doughy.

I've had it in Minnesota and in New Mexico. The NM version was
different than the MN version (though oddly enough, not the
opposite...). In NM it was thinner and crisper. In both
places it seems to be popular in the "indian taco," which
is just what you'd imagine. The NM version was especially
good with lamb stew.

I also have a recipe from my great-great grandmother. It specifies
that half the flour must be "commodity" (the government-supplied
flour).

Good fry fry bread is tasty and not particularly doughy. Maybe
they had an off day, or maybe just because it's their specialty
doesn't mean it's very good.

Mike Beede

On 5 Feb 2005 18:16:53 GMT, Wayne Boatwright > wrote:

>On Sat 05 Feb 2005 11:12:45a, wrote in rec.food.cooking:
>
>> On Fri, 04 Feb 2005 23:46:29 GMT, "Dimitri" >
>> wrote:
>>
>>>
>>>"Carol In WI" > wrote in message
...
>>>> What is Indian fry Bread? Carol In WI
>>>
>>>http://www.cooks.com/rec/doc/0,184,1...224205,00.html
>>>
>>>Dimitri
>>>
>>>INDIAN FRY BREAD
>>
>> Otherwise known (at least in the Canadian North) as "bannock".
>> And yes, it was borrowed from the Orkney Islanders hired by the
>> Hudson's Bay Company to man the fur trading posts.
>>
>> Shirley Hicks
>> Toronto, Ontario
>>
>
>Here in Phoenix there is a place whose specialty is Indian Fry Bread.
>People I know rave about it. I tried it, but wasn't impressed. It seemed
>rather flavorless and doughy.

Basic bannock is a quick bread.There just isn't much flavour at all
(beyond the wheat flour, and that would depend on the grain used)
unless you add things to it. If you fry it in game fat, it takes on
some flavour that way So, beef tallow as an equivalent? Bacon fat?
Can also be a sourdough.

Shirley Hicks

On Sat 05 Feb 2005 07:15:41p, Mike Beede wrote in rec.food.cooking:

> In article >,
> Wayne Boatwright > wrote:
>
>> Here in Phoenix there is a place whose specialty is Indian Fry Bread.
>> People I know rave about it. I tried it, but wasn't impressed. It
>> seemed rather flavorless and doughy.

< snip >

>
> Good fry fry bread is tasty and not particularly doughy. Maybe
> they had an off day, or maybe just because it's their specialty
> doesn't mean it's very good.
>
> Mike Beede
>

That could very well be true.

Wayne

Wayne,

What is the name of that restaurant and where is it located? My mom is a
fry bread nut and might be talked into a dinner run there.

Bart

Bart D. Hull

Tempe, Arizona

Check http://www.inficad.com/~bdhull/engine.html
for my Subaru Engine Conversion
Check http://www.inficad.com/~bdhull/fuselage.html
for Tango II I'm building.

Remove -nospam to reply via email.

Wayne Boatwright wrote:
> On Sat 05 Feb 2005 11:12:45a, wrote in rec.food.cooking:
>
>
>>On Fri, 04 Feb 2005 23:46:29 GMT, "Dimitri" >
>>wrote:
>>
>>
>>>"Carol In WI" > wrote in message
...
>>>
>>>>What is Indian fry Bread? Carol In WI
>>>
>>>http://www.cooks.com/rec/doc/0,184,1...224205,00.html
>>>
>>>Dimitri
>>>
>>>INDIAN FRY BREAD
>>
>>Otherwise known (at least in the Canadian North) as "bannock".
>>And yes, it was borrowed from the Orkney Islanders hired by the
>>Hudson's Bay Company to man the fur trading posts.
>>
>>Shirley Hicks
>>Toronto, Ontario
>>
>
>
> Here in Phoenix there is a place whose specialty is Indian Fry Bread.
> People I know rave about it. I tried it, but wasn't impressed. It seemed
> rather flavorless and doughy.
>
> Wayne

Hi Bart,

It's The Fry Bread House, 802 E. Indian School Rd (in the first block east
of N. 7th St.), 602-351-2345.

http://www.digitalcity.com/phoenix/d...dp?sbid=125614

Enjoy!
Wayne


On Mon 28 Feb 2005 09:30:36p, Bart D. Hull wrote in rec.food.cooking:

> Wayne,
>
> What is the name of that restaurant and where is it located? My mom is a
> fry bread nut and might be talked into a dinner run there.
>
> Bart
>
> Bart D. Hull
>
> Tempe, Arizona
>
> Check http://www.inficad.com/~bdhull/engine.html
> for my Subaru Engine Conversion
> Check http://www.inficad.com/~bdhull/fuselage.html
> for Tango II I'm building.
>
> Remove -nospam to reply via email.
>
> Wayne Boatwright wrote:
>> On Sat 05 Feb 2005 11:12:45a, wrote in rec.food.cooking:
>>
>>
>>>On Fri, 04 Feb 2005 23:46:29 GMT, "Dimitri" >
>>>wrote:
>>>
>>>
>>>>"Carol In WI" > wrote in message
...
>>>>
>>>>>What is Indian fry Bread? Carol In WI
>>>>
>>>>http://www.cooks.com/rec/doc/0,184,1...224205,00.html
>>>>
>>>>Dimitri
>>>>
>>>>INDIAN FRY BREAD
>>>
>>>Otherwise known (at least in the Canadian North) as "bannock".
>>>And yes, it was borrowed from the Orkney Islanders hired by the
>>>Hudson's Bay Company to man the fur trading posts.
>>>
>>>Shirley Hicks
>>>Toronto, Ontario
>>>
>>
>>
>> Here in Phoenix there is a place whose specialty is Indian Fry Bread.
>> People I know rave about it. I tried it, but wasn't impressed. It
>> seemed rather flavorless and doughy.
>>
>> Wayne
>




--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974