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Old 09-23-2004, 08:30 AM   #1
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Indian Fry Bread (merged)

In honor of the new National Museum of the American Indian, which opened in Our Nation's Capital earlier this week, I offer this recipe obtained years ago from a friend who was a teacher on a rez in Montana. Don't remember how much this makes, but apparently plenty!

5 lbs flour
1 cup sugar
6 T baking powder
1 qt milk
1 T salt
raisins to taste

Mix all ingredients; form into patties. Cut a small slit in the center of each patty. Fry in hot oil until brown.

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Old 09-23-2004, 08:37 AM   #2
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I love fry bread, mudbug!

Here's a smaller recipe -

NAVAJO FRY BREAD

Makes 4 fry breads

3T shortening
2 ¼ cups flour
2tsp. baking powder
1 tsp. salt
about 1 cup water
oil for frying
salt or cinnamon sugar for sprinkling

Melt 2T shortening and cool. Sift flour baking powder, salt; add remaining shortening and blend well. Quarter dough and form each piece into a ball; brush with cooled shortening, let stand 25 minutes.
In heavy pan,heat 1 inch oil to 350; pat each ball into a 7 inch round; pole a small hole in the center of each. Fry one at a time, using spatula to keep it submerged, til it puffs up. Continue to fry, letting it float in oil, til golden; bout 2 minutes on each side; drain on rack. Sprinkle with salt or cinnamon sugar. Serve warm.
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Old 09-23-2004, 09:11 AM   #3
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One of my best friends is there now, and as a charter member I could have went as well, but had other plans for this week.

But another good use for fry bread is Indian Tacos.



Indian Fry Bread Pinto beans, cooked to very soft stageChili (any canned or your own recipe)Shredded lettuceChopped onionsChopped tomatoesShredded cheddar cheeseTaco or picante sauce
Place a piece of fry bread on a plate. Layer the remaining ingredients as listed. Then take a bow.

In our area of the country, Indian tacos are a very good fund raising meal. The dessert for the meal is another piece of fry bread with honey on the side.
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Old 09-23-2004, 09:18 AM   #4
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Thanks, marm and Rainee, for the additional ideas. Rainee, I'm waiting until the crowds die down to visit. Too nuts down there right now. I remember eating the fry bread I had w/honey too.
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Old 09-23-2004, 09:37 AM   #5
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Fry bread is great to make tacos with, soooooo goooood. :D
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Old 09-23-2004, 09:40 AM   #6
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hmmm being part indian, these sound pretty darn good.
going to have to give them a try
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Old 09-24-2004, 12:18 AM   #7
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I'm 1/4 Anishnabe (Chippewa or Ojibwe are other names for our tribe). Out tribe is formely called the Sault Ste. Marie Tribe of Chippewa Indians. I've eaten my share of fry bread. Some is good, some is not. My eldest son makes the best fry bread I have eaten, period. And that's not a predjudicial statement. His is just plain good.

I have to laugh though because other than fry bread, he can barely boil water. Oh well. We all have to be good at something.

In any case, all fry breads are variations on a biscuit batter or dough. The main difference is the texture of the dough. Bisuit dough is usually much more moist and looser than its fry bread cousin. And fry bread dough is kneaded, as is bread dough, to develop the gluten until the dough becomes smooth and elastic. The final texture is determined by several factors; the amount of oil in the dough, the amount of leavening agent, the ratio of flour to water, and the cooking oil temp. OH, and you adjust the fry bread for diferent purposes by altering the sugar and salt content, more sugar for desert and less for savory.

Also, if the oil is too hot, the fry bread will be golden on the outside and raw in the middle. If it's not hot enough, the fry bread will absorb too much oil. I don't know the proper temp. I just make enough dough so that I can experiment with a few and alter the flame until the bread is jsut right.

You can even use my basic pancake batter recipe and add enough flour to make it into a dough, rather than a batter.

Seeeeeeya; Goodweed of the North
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Old 09-29-2004, 11:21 PM   #8
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I think marmalady has the best recipe - matches pretty close with what I have - and I got mine from an Asiniboine Sioux friend, which is almost exactly what I have in my Navajo and Hopi cookbooks.

But, if you want it to taste like it does at Pow-Wow ... replace the shortening with lard - and fry it in lard - although the recipe Helen gave me calls for the lard to be at 400 degrees.

As a sweet (with honey or cinnamon-sugar) or as the foundation for an Indian Taco - or even plain - it's great!
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Old 09-30-2004, 05:19 AM   #9
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You're absolutely right, Michael - lard is better! But my household consists of two vegetarians, :roll: so I'm limited in what I can use.
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Old 09-30-2004, 08:26 AM   #10
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I even have a T-shirt that reads Frybread Power.
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