* Exported from MasterCook *
Bread, Navajo Fry
Recipe By : Jane Butel
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 1/3 cups warm water -- approx
vegetable oil -- or for deep-frying
cornmeal -- or flour
Combine flour, baking powder, and salt in a medium-size bowl. Stir in
warm water in small amounts until mixture reaches the consistency of
bread dough. Knead thoroughly until smooth and elastic. Cover bowl
and let dough rest 10 minutes.
Heat 2 to 3" of lard or oil in a deep-fat fryer to 400F (205C). Pull
off pieces of dough and form into 2" rounds. Roll out 1/4" thick and
about 8 to 10" in diameter on a board lightly dusted with cornmeal or
flour. Make a hole in the center of each piece.
Fry breads, one at a time, on each side until golden, piercing large
bubbles with a meat fork as they occur. Serve hot.
Notes
Freezing Tip: Wrapped tightly, leftover fry bread can be frozen for
up to three months. To reheat, wrap bread in foil. Place in a 375F
(190C) oven 10 to 15 minutes of until hot to the touch. Open foil and
heat 5 minutes to crisp slightly.
Makes about 12 pieces
per serving:
Calories 276
Protein 4 g
Sugar 0 g
Cholesterol 0 mg
Saturated Fat 1 g
Fat 14 g
Fiber 1 g
Total Carbohydrate 32 g
Sodium 357 mg
Source:
"http://thrive.kaiserpermanente.org/thrive/cooking-eating/recipes.php?recipe=navajo-fry-bread
"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 152 Calories; trace Fat (2.4%
calories from fat); 4g Protein; 32g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 342mg Sodium. Exchanges: 2 Grain(Starch); 0 Other
Carbohydrates.
NOTES : I have always believed that this bread inspired the
seventeenth-century Spaniards who settled in Albuquerque, New Mexico
to create sopaipillas, or the Navajos learned this from them. The
traditional hole in the center of the bread evolved from the Navajo
method of frying the pieces of dough on the end of a green pinon
twig. To this day, fry bread is considered a very special treat at
outdoor festivals, horse shows, and fairs. I can remember waiting in
what seemed to be a quarter-mile line just to get a freshly fried disk!
Fry bread is extraordinarily versatile. Native Americans add fresh
herbs, like mountain oregano and crushed juniper berries and seeds,
to the dough before frying. It can be served as a bread with chile
dishes, or used as a basis for Navajo tacos. When freshly fried and
drizzled with honey, it becomes a delicious dessert.