Honey
Indian Fry Bread
Ingredients
for 1 loaf:
1/4
cup of desert honey
4
cups unbleached all-purpose flour
1/2 cup non-fat dry milk
1 1/2 tbsp baking powder
1 tp salt
4 tbsp vegetable shortening or lard
1 1/2 cups very hot water
flour or cornmeal for dusting
2 quarts vegetable oil, for deep frying
Directions:
1. Combine the flour, dry milk, baking
powder and salt. Cut the shortening or
lard until crumbly.
2. Add the honey to the hot water, then
add the water/honey mixture to the other
ingredients. Mix well ( use a fork if
mixing by hand ) until the dough forms
a ball. Knead dough in the bowl briefly
( no more that 10 times ). The dough should
form a ball that is soft and smooth, but
not sticky. Cover and let rest at room
temperature for no less than 30 minutes.
3. Use a cornmeal- or flour-dusted work-surface.
Pull off small knobs of dough 2 to 3 inches
in diameter, making 16 to 20 pieces. Work
with one piece at a time and keep other
dough knobs covered with a damp towel.
Over-lap the outer edge toward the center
1/4 inch, then roll the piece out into
a thin circle using a rolling pin. Cover
the circle with plastic-wrap and repeat.
Let the rolled pieces rest for 20 minutes.
4. Heat 2 inches of oil to 380 degrees
in a wok, heavy kettle, Dutch oven, or
deep-fat fryer. Working in batches, one
dough-circle at a time, drop the pieces
into the hot oil. Use tongs to keep the
pieces immersed ( be gentle ) until they
bubble up and become crisp and golden.
When the first side is halfway cooked,
turn the dough over for even cooking (
again, remember to be gentle ). Cook for
around 2 minutes total for each side.
When turning over, pierce the edge with
a fork. Remove the bread with a slotted
spoon and drain, one on top of the other,
bubble side up, on paper towels. Breads
can be kept warm in a 200 degree oven.
For this recipe and others like it, check
out Breads
of the Southwest
by Beth Hensperger
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