Fry Bread

One of the things we used to look forward to on bread-making day (if the timing was right and there wasn't something else planned for lunch) was fry bread! A few years later a friend gave me a recipe for just the right amount for a family meal, if you aren't planning on baking bread at the same time. I made it tonight and was completely done, start to finish, in about 30 minutes, so it's speedy as well. :)

Jaimi's Fry Bread

1 c warm water
1 tsp sugar
1 Tbsp yeast
2 Tbsp oil
1 tsp salt
2 c flour

In a bowl, place the water, sugar, and yeast. Leave for five minutes to start blooming. Add other ingredients and mix thoroughly. Turn out onto a liberally floured surface and knead together well. Break off into golf ball size pieces (approx. 20) and roll out flat (about 1/4").*

Fry in hot oil on one side until golden brown and large bubbles start to form, then turn over and fry other side until golden brown. Place on plate with paper towels between to drain.

*An alternative to rolling the balls of dough is to roll the whole big mass of dough flat, then use a very sharp knife to slice it into approx 4" squares.

The brilliance of fry bread is that it can be served in almost limitless combinations. Some of my favorites include: with tuna, peanut butter, ground beef and toppings (sometimes called "Navajo tacos") as the main dish; with Nutella or honey and cinnamon/sugar (sopapillas) for dessert.