Indian Fried Pumpkin Bread

Miccosukee

4 cups self-rising flour
1 tablespoon baking powder
(if using regular; flour)
1 16 oz. can pumpkin
(not pumpkin pie fillig)
1 teaspoon salt
1 cup white or brown sugar
2 cups corn oil
1. In large mixing bowl,
combine 3 1/2 cups of flour
with the baking powder,
pumpkin, and sugar.

2. Blend well and knead briefly,
forking in the rest of the flour if
needed ot make a smooth dough.

Refrigerate for 2 hours to firm up the dough.

3. Divide dough into fourths and knead each
portion on a floured board or cloth for few minutes.
4. Using floured rolling pin,
roll each portion into a cylinder
8 to 10 inches long.

5. Cut each cylinder into 6 slices.

6. Flour each slice and form into a cake
no more than 1/2 inch thick.
Dough cooks faster if thinner.

7. Heat 3/4 inch of oil in a deep,
heavy frying pan until a bit of dough begins
to bubble immediately.

8. Fry the cakes in hot oil.
Turn after 2 or 3 minutes,
when bottom side is brown.
You can reduce spattering by covering
the pan with a screen.

9. When both sides are brown,
remove from pan with skimmer, drain on paper.