Native American -- Fry Bread

Recipes on this page were developed or tested by Cece Sullivan of the Times food staff and were evaluated by staff members.

The following recipe is from Jeri Eaglestaff.

FRY BREAD About 25 pieces

1 ( 1/4-ounce) package dry yeast

1/4 cup lukewarm water

1 1/2 cups scalded milk, cooled

1 egg

1/4 teaspoon salt

2 1/2 tablespoons oil

1/4 cup sugar

5-6 cups flour

Oil for deep frying

1 tablespoon powdered sugar

1. Add yeast to lukewarm water and let sit for about 5 minutes.

2. To cooled scalded milk add egg, salt, oil and sugar; stir. Add yeast-water mixture.

3. Gradually add flour, stirring until it forms a dough. Knead on a floured surface until satiny.

4. Let rise in a greased bowl for about 1 hour. Cut off pieces of dough and roll or pat out into rectangular shapes about 3-by-2 inches and about 1/8-inch thick. Cut a slit though the middle of each one.

5. In a deep, heavy pan heat the oil for deep-frying to 375 degrees. Fry the dough in the hot oil 3 or 4 at a time, until golden brown on each side. Drain on paper towels.

6. Sprinkle the finished bread with powdered sugar.

Data per piece Calories 131 Protein 3g Fat 3g Carbohydrates 22g Sodium 23mg Saturated fat 1g Monounsaturated fat 1g Polyunsaturated fat 1g Cholesterol 10mg