!!!!!!!!!!!!! THE GREATEST
BREAD MIX IN THE WORLD !!!!!!!!!!!!!!!!!
Courtsey of Mona Cliff--Nez Perce/Assiniboine
Makes fry bread for about 10 people. You can add or subtract cups depending on
number in your company; adjust other
ingredients as necessary.
4 cups of all
1 teaspoon of
baking powder per cup
1/2 teaspoon sugar per cup
1/2 teaspoon salt per
* powdered milk
(easier to use)
If you use
regular milk, mix
with water about 1/2 cup (so you'll have 1/2
milk, 1 1/2cup water)
2 cups of water
pan with a
least 1 inch deep vegetable oil (or other oils). Enough to
fry bread, enit?
Start with flour in large bowl .* Pour powdered milk in an even thin layer
over all of flour.
Add other dry ingredients . Mix dry ingredients well. Now push to side of
the bowl , add 2 cups of water (or milk/water) ,stir until you have a good looking dough.
Cover and let rise for 1/2 of an
hour or more. Dough should rise back if you touch it.
While dough is rising, heat oil between medium high and high. It takes a while
so be patient. To test oil break off a a little ball of dough and drop into
oil, dough should rise fairly quickly, then brown at a nice pace. If oil is
ready, flour your hands, break of a golf ball size of dough, stretch
desired thickness, put a little hole in the middle and fry till bread
Tips my grandma taught me ( and a winkte from Nevada)
1. Never add water while in the process of mixing ( your
bread will come
out tough): instead when you add your water add a little more
you need ( so add 2 1/4 cups of water) then while mixing ADD flour to
your dough just right.
2. When mixing dough don't stir & stir & stir, instead stir until
dry ingredients look doughy then put spoon to the side and fold the bottom
of bread to the top, if your dough is still too wet, sprinkle some flour over
wet dough pat it in, and fold over again till your dough is uuuhhh nice and
doughy (consistency of pizza dough or pre-baked bread). I only make the stuff, I' ve never explained it before.
3. When you are frying the bread don't use too much flour on your hands, the
flour settles on the bottom of the pan. When you cook for long periods of
time your flour could burn thus making your bread taste bad.
4. Don't turn bread in the pan too much it stirs up all the flour in the
bottom, like the bottom of a lake.
5. When browning the bread, turn it over when the edges in the middle and
the side are nice and brown.
6. You'll know your oil is too hot if you just put your dough in and it comes
out dark brown in 3 seconds . Turn your stove down, wait for awhile and throw a
tester in there again till the oil is right, if oil is too cold your dough
will not rise to the top and if it takes longer than 10 seconds to brown
turn it up, so on and so forth. These are not precise times, you'll have to
wing it till you try a couple of times, get some feed back from some real fry
bread eaters then get at it on your own. Enjoy.