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Navajo Fry Bread

By From `American Food: A Celebration' (Collins Publishers) / February 17, 1994



Navajo Fry Bread

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1 1/2 cups all-purpose flour

1 package active dry yeast

1 5-oz. can evaporated milk

1/2 cup sugar

1/4 cup water

1/4 cup butter

1 teaspoon salt

2 eggs

2-1/2 to 3 cups all-purpose flour

Oil for frying

Powdered sugar

Combine 1-1/2 cups of flour and the yeast. In a saucepan over low heat, stir in the milk, sugar, water, butter, and salt, until butter almost melts. Add milk mixture and the eggs to the flour mixture. Beat batter continuously until well-mixed, about 3 minutes.

Turn out onto a lightly floured surface. Knead in enough of the remaining flour (2-1/2 to 3 cups) to make a moderately stiff dough that is smooth and elastic, about 6 to 8 minutes. Shape into a ball. Place in a lightly greased bowl. Cover and refrigerate several hours or overnight.

Remove dough from refrigerator; let stand at room temperature for 30 minutes. Punch dough down. Turn out onto a lightly floured surface. Cover and let stand for another 10 minutes. Roll dough to 1/8-inch thickness. Cut into 3-by-4 inch rectangles.

Heat oil and carefully fry 2 rectangles at a time about 1-1/2 to 2 minutes or until golden, turning once. Drain on paper towels. Sprinkle with powdered sugar while still warm; serve immediately. Makes about 20 rectangles.