Fried Bread Two Ways Recipes

FRY BREAD

Steps:

• In a small bowl, combine the flour, baking powder and salt; stir in hot water to form a soft dough. Cover and let stand for 30 minutes., Divide dough in half. On a lightly floured surface, roll each portion into a 6-in. circle. , In an electric skillet, heat 1 in. of oil to 375°. Fry bread in hot oil for 2-3 minutes on each side or until golden brown; drain on paper towels. Serve with desired toppings.

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.

3 WAYS TO COOK FRIED BREAD - WIKIHOW

Steps:

• Cook the fried meal that accompanies the bread (optional). Fried bread is almost always eaten with one or more other fried foods, as part of an English breakfast. This often includes eggs, English bacon, sausage, sliced tomatoes, mushrooms, and baked beans. Fry them all in the same pan before you start your bread. If cooking all of the above, start the sausages first, the mushrooms a couple minutes later, then the other ingredients a few minutes later. Finish with the fried eggs.
• Add more fat or oil (optional). Depending on how much meat and butter you used in the fry-up, you might already have enough fat in the pan. But let's be honest: caloric introspection has no place when frying bread. Add a small knob of butter, a splash of flavorful vegetable oil or, more traditionally, bacon drippings or lard.
• Heat the oil. Turn the stove on medium-high until the oil shimmers and gives off heat. A hot pan will keep the bread crisp, instead of weighed down by soggy grease.
• Add sliced bread to the pan. Slightly stale white bread is perfect, as the dry slice will soak up the flavorful oil more quickly. Save that fresh loaf of whole grain for the people who want toast instead. Slice the bread into triangles if you have a small pan.
• Spice it up (optional). A small sprinkle of salt and a quick turn of the pepper mill will add some flavor, but this isn't mandatory. Cayenne pepper is another option for people who enjoy spice with their breakfast.
• Cook for a few seconds or until golden brown. If the pan is hot and oily enough, you'll only need a few seconds on each side to make the bread crisp, golden brown, and full of the flavors of the fried meal. If your pan was too cold and not sizzling, you may need to fry the bread for 15-30 seconds, but pull it out before it gets too soggy.

SIMPLE FRY BREAD

Steps:

• Heat oil in a large saucepan to 350 degrees F (175 degrees C). Oil should be at least one-inch deep.
• Mix flour, baking powder, and salt together in a large bowl. Add water a little at a time until dough comes together into a ball and doesn't stick to your hands, about 5 minutes.
• Tear off plum-sized pieces of dough and flatten into 1/2-inch disks.
• Fry pieces of dough in the hot oil until brown on both sides, about 3 minutes. Drain on paper towels or napkins before serving.

2-INGREDIENT FLATBREAD RECIPE BY TASTY

Steps:

• In a large bowl, mix together yogurt and flour until it forms a smooth dough.
• Transfer the dough to a floured surface. Divide into 4 equal parts.
• Roll out each piece of dough to about 8 inches (20 cm) in diameter, using plenty of flour to prevent sticking or tearing.
• Cook the bread in a dry pan over medium-high heat for 2-4 minutes per side, until golden brown and cooked through.
• Enjoy!

FRY BREAD

Steps:

• Whisk together flour, baking powder, sugar, and salt in a large bowl. Add milk and water, stirring with a fork until a sticky dough forms. Transfer to a floured work surface and knead a few times with floured hands just until smooth (do not overwork or bread will be tough). Return to bowl and cover with a kitchen towel; let stand 30 minutes.
• Heat 1 inch of oil to 365 degrees over medium-high in a heavy pot or deep-sided skillet. Pinch an egg-sized piece of dough with your fingers and flatten to an approximate 6-inch round (keep remaining dough covered and dust hands with flour if dough sticks). Cut a small slit in center of round with the tip of a knife (this will ensure the bread cooks evenly). Carefully lower into oil and fry, turning once, until puffed in places and golden brown on both sides, about 4 minutes. Drain on paper towels and repeat with remaining dough (return oil to 365 degrees between batches). Serve warm or at room temperature with butter, honey, jam, and confectioner's sugar.

BANNOCK TWO WAYS

Steps:

• For Greg's Bella Coola Bannock:
• Combine the flour, baking powder, sugar, and salt. Using a pastry cutter or knife, cut in the butter until the pieces are pea-sized. Mix in the egg, then pour in about 1/4 cup (60 mL) of milk. Mix together just until a dough forms, adding more milk if needed. Divide the dough into 10 to 12 biscuit-sized pieces. In a large frying pan, pour in about 1/4 inch (6 mm) of oil and heat over medium-high. When the oil is hot, fry the bannock-being careful not to crowd them-until golden brown. Serve immediately with maple syrup and flaky sea salt.
• For Doreen Crowe's Bannock:
• In a large bowl, mix the flour, baking powder, salt, and water together to form a dough. If the dough is a bit dry, add more water 1 Tbsp (15 mL) at a time. Turn the dough out onto a floured surface and roll out into a 9×12-inch (23×30-cm) rectangle about 1/4-inch (6-mm) thick. Cut into approximately 3×3-inch (8×8-cm) squares. Heat about 1/4 inch (6 mm) of oil in a large frying pan over medium-high heat, and fry the bannock-being careful not to crowd them-until golden brown, about 2 minutes on each side. Serve warm.

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

Steps:

• In a large bow, sift together flour, baking powder, salt and baking soda.
• Gradually pour in buttermilk, stirring constantly and adding more buttermilk if necessary to make soft but not sticky dough. It will be quite soft.
• Turn out onto lightly floured surface and knead several times. Roll out (or pat with palm of hand) to 1/2 inch thick. Cut into 3 inch rounds or cut into diamond shapes.
• Deep fry in oil as you would doughnuts, about 5 to 6 minutes untill golden. Delicious!