---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Gila River Fry Bread Categories: Ethnic, Breads, Native, Native amer, Pixel Yield: 6 breads 2 1/4 c Flour 3/4 c Warm water (or a little less 3 T Solid vegetable shortening 1 ts Salt 2 ts Baking powder Fat or oil for frying Mix flour, baking powder and salt. Cut in 1 T. of shortening. Melt and cool remaining 2 T of shortening and set aside. Add just enough water to flour mixture so dough holds together and can be handled easily. Knead on a lightly floured board until smooth (30 seconds), adding only enough flour to work dough. Form dough into smooth 2-inch balls. Brush each ball with cooled shortening and let stand 45 minutes. On a lightly floured surface, with the heel of your hand, flatten each ball out into a round circle about 6 inches in diameter. In a deep skillet or deep fryer, heat fat to 360 degrees. Ease dough into deep fat. Dough will bob to surface. Cook until dough is a light brown (45-60 seconds). Turn and cook other side (45-60 seconds). Remove from fat immediately and drain on paper towels. Makes 6 individual breads. Fry bread should never be made in advance. The only way to enjoy it is sizzling hot from the skillet. We like to drizzle its crusty golden skin with honey or dust it with powdered sugar; great for breakfast or addition to soup or a stew meal. Formatted for Meal Master by Lori Fuller
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Page last updated October 19th, 2004.