Recipe - Native American Fry Bread

5 pound Flour
6 cup Luke warm water
2 pack Yeast or 2 Tbs powdered
yeast
One half cup Sugar
1 teaspoon Salt
One half cup Milk (liquid or powder)
1 cup Oil

Add water to a large bowl. Add yeast to water; stir till disolved. Add
sugar, salt, milk, oil and stir till disolved. Add flour 23 cups at a time
and mix. Keep adding flour till all is in. It gets thick. Knead to finish
the mixing. Knead till it stays together: not shiny, or hard, but it will
stick to the fingers. Cover with wax paper and tuck it in around the ball.
Cover entire bowl with a towel and let rise 30 minutes. Remove wax paper
(dough will stick to paper, not towel). Oil hands, sprinkle the top of the
ball with a little flour, and reknead. Knead till it is no longer sticking
to hands or bowl. Heat 48 oz. Of oil to 365 degrees. Test oil—make a golf
ball sized ball, put into oil. If the ball rises to the surface of the oil
quickly, it is ready. Take another piece of dough, about tennis ball size
and pull it out thin. Put a hole in the middle to keep it from bubbling up
with air. Brown on each side for 1 minute, until evenly brown. Shake off
excess oil.

Excess dough may be frozen for future use.

P.S. Fry bread is excellent with powdered sugar, honey, or jelly.

Also can add extra sugar and raisins for a doughnut type thing. YUMMMMMMMM.

Posted to TNT Prodigy's Recipe Exchange Newsletter by Lynne Corbin
corbin@misslink.net on Sep 24, 1997