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Monday, June 21, 2010

Fry Bread, a.k.a. scones

So, I'm posting two recipes today: What I think of when I hear the word 'scone' (deep fried goodness), and also the more biscuit-like, English version of the word. Both recipes are yummy and easy.

I believe I got this recipe from my sister in law, Dani. What I like about this recipe is that it is fast. I love scones, but I don't usually plan ahead and get the dough going in advance. These don't require much raising time, so it works very well with my unorganized self. These are great for Navajo tacos (I use the 'taco plate' meat mixture that I sort of posted on here a while back).

Fry Bread

4 c. flour (more if needed)
2 tsp salt
1/3 c sugar
2 oil
1/2 c milk
1 1/2 c very warm water
1 Tbl yeast (I usually use regular yeast, but I imagine that quick-rising would be better)

Dissolve yeast & half the sugar in the warm water and let sit for a few minutes. Mix flour, salt, and the rest of the sugar. Add milk, oil, and yeast mixture to the flour and mix to a soft dough (until it pulls away from your bowl). Add more flour if necessary. Knead for about 5-7 minutes. Let rise in warm place for about 20-25 min. Punch down. Roll out dough to 1/4 inch thick and cut into lengths (I just pull off pieces of dough and stretch to the thickness I want). Fry in hot oil until golden brown.

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