Recipe - Indian Fry Bread 2

1 pack Dry yeast
1 One half cup Warm water (about 110 deg F)
One half cup Sugar
1 teaspoon Salt
2 Eggs; lightly beaten
1 cup Evaporated milk
7 cup All purpose flour; divided
One fourth cup Vegetable shortening
Vegetable oil for frying
Powdered sugar (optional)

FYI...I have found that the recipe is similar to that used for Mexican
Sopapillas.

In large bowl, stir together yeast and water until yeast is dissolved. Add
sugar, salt, eggs and evaporated milk and mix well. Stir in 4 cup flour, 1c
at a time. Add shortening and beat until well blended. Add remaining 3 c
flour, 0.5 cup at a time. Dough will be stiff, so last amounts of flour will
have to be worked in by hand. Cover bowl with plastic wrap and refridgerate
overnight or up to 5 days.

When ready to fry, roll dough to 1/8 in thickness and cut into 3" by 4"
rectangles. Heat oil to deep fryer to 360 deg F and fry 34 pieces at a
time, turning once or twice during cooking. Drain on paper towels. Keep
warm in 250 deg F oven until ready to serve. Sprinkle with powdered sugar
or serve with honey if desired. Makes 4 dozen.

HWILFEHRT@NWU.EDU

(HELEN M. WILFEHRT)

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