"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

INDIAN FRY BREAD Recipe

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This recipe for INDIAN FRY BREAD, by , is from Sperry Christian , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Helen Eastwood
Added: Monday, June 5, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 c. all purpose flour
1 to 2 tbsp. baking powder (depending on how puffy you want it to be)
1 tsp. salt
3 to 4 tbsp. dry powdered milk
2 c. warm water
Vegetable shortening for frying

Directions:
Directions:
Mix flour, baking powder, salt and powdered milk. Gradualy add warm water and knead in bowl until dough is soft but not sticky. Cover and let stand 15 minutes. Tear off a piece of dough about the size of an extra large egg. Pat into rounds about 6 inches in diameter using thumb and 2 or 3 fingers to stretch out dough. Drop into hot shortening and fry until golden brown. When bubbles appear in dough, turn bread over. It is important that bry bread be turned only once. Remove and serve hot.

 

 

 

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