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Granny White
Indian Fry Bread
Makes 4 dozen
1
1
1
1
2
1
7
1
pkg dry yeast
1/2 cups warm water (~110 deg F)
/2 cup sugar
t salt
eggs, lightly beaten
cup evaporated milk
cups all purpose flour
/4 cup vegetable shortening
vegetable oil
powdered sugar (optional)
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
c flour, 1c at a time. Add shortening and beat until well blended.
Add remaining 3 c flour, 0.5 c 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 3−4
pieces at a time, turning once or twice during cooking. Drain on
198
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