Fried Bread A Very Naughty Breakfast But Oh So Worth It Recipes

FRIED BREAD

Steps:

• Mix flour and baking powder. Add water to make a soft dough. Pat dough out on a sheet of plastic wrap to about 1/2" thick.
• Heat up about 1/4" of oil or lard to medium heat in a cast iron or non stick pan.
• Cut dough into about 9 biscuits.
• Fry on one side until brown. Flip and cook about 2-3 minutes more. Test for doneness by flaking the side of a biscuit with a fork. If it seems dry inside it is done.
• Serve with butter and jam. Can also be napped with gravy and served with stewed hamburger and onions.

FRY BREAD I

Steps:

• Combine flour, salt, and baking powder. Stir in 1 1/2 cups lukewarm water. Knead until soft but not sticky. Shape dough into balls about 3 inches in diameter. Flatten into patties 1/2 inch thick, and make a small hole in the center of each patty.
• Fry one at a time in 1 inch of hot shortening, turning to brown on both sides. Drain on paper towels.

FRIED BREAD TWO WAYS

Steps:

• Add the yeast, granulated sugar, salt and 3 cups of the flour to the bowl of a stand mixer. Whisk to combine and to break up any lumps of flour. Add the water and use a spatula to begin to mix the ingredients. Add the melted butter and the remaining 3 cups of flour and mix again until a very shaggy dough forms. Attach the bowl to the mixer fitted with the dough hook. Knead the dough on medium-low until all the dough has pulled away from the sides of the bowl and is elastic and soft to the touch, about 7 minutes.
• Remove the dough from the mixer and divide into 2 pieces. Add one half back to the mixer bowl and add the other half to a large glass bowl. Pour 1 tablespoon of olive oil over the dough in the glass bowl; turn it once to coat and cover it with plastic wrap or a clean kitchen towel.
• Add the rosemary to the dough in the mixer. Turn the mixer on and knead until the rosemary is evenly incorporated, 2 to 3 minutes. Remove the dough from the mixer and place it in a separate large glass bowl. Drizzle it with the remaining tablespoon of olive oil; turn it once to coat and cover it with plastic wrap or a clean kitchen towel. Allow both doughs to proof in a warm place until doubled in size, about 1 hour.
• After the dough has doubled in size, fill a large Dutch oven, fitted with a deep-fry thermometer, with about 2 inches of vegetable oil and heat to 360 degrees F. Line two rimmed baking sheets with parchment paper and two rimmed baking sheets with wire racks. Set aside.
• To assemble the Parmesan-rosemary dough balls, use your thumb and index finger to pinch off about 2 tablespoons of dough. Place a cube of Parmesan in the center and close the dough around it, pinching the seam to seal it. Place it seam side down on the parchment-lined baking sheet. Continue the process with the remaining rosemary dough and Parmesan. Set aside the finished dough balls.
• To assemble the jam-filled dough balls, use your thumb and index finger to pinch off 2 to 3 tablespoons of dough. Flatten the dough slightly, then spoon about 1/2 teaspoon of the jam into the center of the dough. Carefully pull the edges of dough up and over the jam, pinching the seam to seal it, making sure to leave no jam exposed. Place it seam side down on the second parchment-lined baking sheet. Continue the process with the remaining dough and jam.
• When the oil is at 360 degrees F, carefully lower 5 to 6 Parmesan-rosemary dough balls into the hot oil. Fry, turning as needed until golden brown on all sides, 2 to 3 minutes. Remove to a wire rack-lined baking sheet. Immediately sprinkle with salt. Fry the remaining Parmesan-rosemary dough balls, allowing the oil to come back up to temperature before adding another batch. Serve immediately or keep warm in a low oven for 20 to 30 minutes. Top with freshly grated Parmesan before serving.
• To fry the jam-filled dough, carefully lower 5 to 6 dough balls into the hot oil Fry, turning as needed until golden brown on all sides, 2 to 3 minutes. Remove to the second wire rack-lined baking sheet. Fry the remaining jam-filled dough balls, allowing the oil to come back up to temperature before adding another batch. Serve immediately or keep warm in a low oven for 20 to 30 minutes. Top with confectioners' sugar before serving.

HOMEMADE FRY BREAD

Steps:

• Combine flour, dry milk powder, baking powder and salt; cut in shortening until crumbly. Add water gradually, mixing to form a firm ball. Divide dough; shape into 12 balls. Let stand, covered, for 10 minutes. Roll each ball into a 6-in. circle. With a sharp knife, cut a 1/2-in.-diameter hole in center of each. , In a large cast-iron skillet, heat oil over medium-high heat. Fry dough circles, one at a time, until puffed and golden, about 1 minute on each side. Drain on paper towels; if desired, serve warm with butter, honey and fresh lemon juice.

THE FULL MONTY - F E B - FULL ENGLISH BREAKFAST

Steps:

• Heat the flat grill plate over a low heat, on top of 2 rings/flames if it fits, and brush sparingly with light olive oil or vegetable oil.
• For the sausages.
• Always buy sausages with a high meat content. Cook these first. Add the sausages to the hot grill plate/the coolest part if there is one and allow to cook slowly for about 15-20 minutes, turning occasionally, until golden. After the first 10 minutes, increase the heat to medium before beginning to cook the other ingredients. If you are struggling for space, completely cook the sausages and keep hot on a plate in the oven.
• For the bacon.
• Choose between back or streaky, smoked or unsmoked bacon; generally, dry-cure has the best flavour. Snip a few small cuts into the fatty edge of the bacon. Place the bacon straight on to the grill plate and fry for 2-4 minutes each side or until your preferred crispiness is reached. Like the sausages, the cooked bacon can be kept hot on a plate in the oven.
• For the mushrooms.
• Brush away any dirt using a pastry brush and trim the stalk level with the mushroom top. Season with salt and pepper and drizzle over a little olive oil. Place stalk-side up on the grill plate and cook for 1-2 minutes before turning and cooking for a further 3-4 minutes. Avoid moving the mushrooms too much while cooking, as this releases the natural juices, making them soggy. (Alternatively, you can slice your mushrooms, as shown in my photo.).
• For the tomatoes.
• Cut the tomatoes across the centre/or in half lengthways if using plum tomatoes , and with a small, sharp knife remove the green 'eye'. Season with salt and pepper and drizzle with a little olive oil. Place cut-side down on the grill plate and cook without moving for 2 minutes. Gently turn over and season again. Cook for a further 2-3 minutes until tender but still holding their shape.
• For the fried bread.
• For 'proper' fried bread it's best to cook it in a separate pan. Ideally, use bread that is a couple of days old. Heat a frying pan to a medium heat and cover the base with oil. Add the bread and cook for 2-3 minutes each side until crispy and golden. If the pan becomes too dry, add a little more oil. For a richer flavour, add a knob of butter after you turn the slice.
• For the fried eggs.
• Break the egg straight into the pan with the fried bread and leave for 30 seconds. Add a good knob of butter and lightly splash/baste the egg with the butter when melted. Cook to your preferred stage, season and gently remove with a fish slice.
• Once all the ingredients are cooked, serve on warm plates and enjoy straight away with a good squeeze of tomato ketchup, Worcestershire sauce or brown sauce, and don't forget the toast and marmalade with a pot of good English Breakfast tea.
• Optional Extras.
• Black Pudding.
• Cut the black pudding into 3-4 slices and remove the skin. Place on the grill plate and cook for 1½-2 minutes each side until slightly crispy.
• Baked Beans.
• Heat up the baked beans in a saucepan and serve on top of the fried bread, or on the side.
• Fried Potatoes:.
• Fry the sliced cooked potatoes in a little butter until crispy and golden brown. Season with a little salt and black pepper.