Fry Bread...elephant Ears...scones Recipe

Table of Contents

Fry Bread: A Taste of Home and Heritage

The scent of hot oil and the anticipation of that first, warm bite… it instantly transports me back to my childhood. My grandmother, a master of simple comfort food, always had a batch of fry bread ready for unexpected guests or a comforting family meal. We would gather around her worn kitchen table, tearing off pieces of the golden-brown bread, slathering them with honey butter, and sharing stories. It wasn’t just food; it was a symbol of love, connection, and heritage – a taste of home I cherish to this day. It reminds me that the simplest dishes, made with love, are often the most memorable.

Recipe Overview: Traditional Fry Bread

Prep Time: 20 minutes
Rise Time: 1 hour 30 minutes
Cook Time: 15-20 minutes
Total Time: 2 hours 5 minutes
Servings: Variable, approximately 12 pieces depending on size
Yield: Approximately 12 fry bread pieces
Dietary Type: Not specified (can be modified, see Variations)

Ingredients

2 1/4 teaspoons dry yeast (same as 1/4 oz package of dry yeast)
1/4 cup warm water (110 degrees F)
1 cup milk
1/4 cup shortening
1/4 cup sugar
1 1/2 teaspoons salt
1 egg, slightly beaten
4 1/2 cups flour, use 4 cups first then add more as needed to avoid a dry dough
Vegetable oil, for frying

Equipment Needed

Small bowl
Saucepan
Mixing bowl
Large, greased bowl
Large, deep pan or deep fryer
Paper towels

Instructions

Activate the Yeast: In a small bowl, combine the dry yeast with 1/4 cup of warm water (approximately 110 degrees F). Let this mixture sit for about 5-10 minutes, or until it becomes foamy. This indicates that the yeast is active and ready to use.
Prepare the Milk Mixture: In a saucepan, combine the milk, shortening, sugar, and salt. Heat over low heat until the shortening melts. Be careful not to boil the mixture; you just want the shortening to dissolve completely.
Cool the Mixture: Remove the saucepan from the heat and let the milk mixture cool to lukewarm. This is important because hot liquid can kill the yeast.
Combine Ingredients: Transfer the lukewarm milk mixture to a mixing bowl.
Incorporate Flour (Part 1): Slowly add 2 cups of the flour to the mixing bowl. Mix until just combined. Don’t overmix at this stage.
Add Egg and Yeast: Add the slightly beaten egg and the activated yeast mixture to the bowl. Mix well to incorporate everything thoroughly.
Incorporate Flour (Part 2): Gradually add the remaining 2 cups of flour, mixing until the dough becomes soft and doesn’t stick excessively to the bowl. If the dough is too sticky, add flour a tablespoon at a time until it reaches the right consistency. Be cautious not to add too much flour, as this can result in dry, tough fry bread.
Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 6-8 minutes, until it becomes smooth and elastic. Proper kneading develops the gluten, which gives the fry bread its characteristic texture.
First Rise: Place the kneaded dough in a large, greased bowl, turning it to coat all sides. Cover the bowl with a clean cloth or plastic wrap and let it rise in a warm place for about 1 1/2 hours, or until it has doubled in size. This rising period is crucial for developing the light, airy texture of the fry bread.
Prepare for Frying: Pour several inches of vegetable oil into a large, deep pan or use a deep fryer. Heat the oil to approximately 360 degrees F (182 degrees C). Use a thermometer to monitor the oil temperature for best results.
Shape the Dough: Once the dough has risen, gently deflate it. Divide the dough into equal pieces, the size of which depends on your preference. Flatten each piece and work it into a disk shape, about 1/4 to 1/2 inch thick. Remember that the dough will puff up during frying, so don’t make them too thick initially.
Fry the Bread: Carefully place one or two dough disks into the hot oil at a time, being careful not to overcrowd the pan. Fry each piece until it’s golden brown on the bottom, then turn it over and fry until golden brown on the other side. This should take about 2-3 minutes per side.
Drain and Serve: Remove the fried bread from the oil and place it on paper towels to drain off any excess oil. Serve immediately while warm.
Enjoy: Serve your freshly fried bread with your favorite toppings. Honey butter, powdered sugar, cinnamon, and jam are classic choices. For a savory option, use it as the base for Navajo tacos with chili, cheese, lettuce, and tomatoes.

Expert Tips & Tricks

Yeast Activation: Always check the expiration date on your yeast. If you’re unsure if it’s still good, test it with the warm water and a pinch of sugar. If it doesn’t foam up after 5-10 minutes, it’s best to use fresh yeast.
Oil Temperature: Maintaining the correct oil temperature is crucial. If the oil is too cool, the fry bread will absorb too much oil and become greasy. If the oil is too hot, the outside will brown too quickly while the inside remains doughy.
Kneading: Proper kneading is essential for developing the gluten in the dough, which gives the fry bread its characteristic texture. If you’re using a stand mixer, knead the dough with the dough hook attachment for about 6-8 minutes.
Resting the Dough: Allowing the dough to rest for a few minutes after kneading can help it relax and make it easier to roll out.
Don’t Overcrowd the Pan: Frying too many pieces of dough at once will lower the oil temperature and result in greasy fry bread.
Reheating: While best served fresh, fry bread can be reheated in a warm oven or toaster oven. Avoid microwaving, as it can make them soggy.

Serving & Storage Suggestions

Fry bread is best served immediately, while warm and crispy. For a sweet treat, brush with melted butter and sprinkle with powdered sugar, cinnamon, or drizzle with honey. Savory toppings like chili, shredded cheese, lettuce, tomatoes, and sour cream transform it into a hearty meal.

Leftover fry bread can be stored at room temperature in an airtight container for up to 2 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer them to a freezer bag. Reheat in a warm oven (350°F/175°C) for about 5-10 minutes, or until heated through.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	250 kcal	13%
Total Fat	12g	18%
Saturated Fat	3g	15%
Cholesterol	20mg	7%
Sodium	350mg	15%
Total Carbohydrate	30g	10%
Dietary Fiber	1g	4%
Sugars	5g
Protein	5g	10%

Variations & Substitutions

Gluten-Free: Substitute the all-purpose flour with a gluten-free blend. You may need to adjust the amount of liquid to achieve the right dough consistency.
Dairy-Free: Use a non-dairy milk alternative like almond, soy, or oat milk in place of cow’s milk. Ensure the shortening used is also dairy-free.
Sweet Fry Bread: Add an extra tablespoon or two of sugar to the dough for a sweeter flavor. Consider adding a pinch of cinnamon or nutmeg as well.
Savory Fry Bread: Add herbs like rosemary, thyme, or garlic powder to the dough for a savory twist.
Whole Wheat Fry Bread: Substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.
Elephant Ears: For a state fair-style elephant ear, roll the dough out very thinly and fry until golden brown and crispy. Top with butter, cinnamon, and sugar.
Scone-like Fry Bread: Reduce the rise time to create a denser, more scone-like fry bread. These are excellent with clotted cream and jam.

FAQs (Frequently Asked Questions)

Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough and store it in the refrigerator for up to 24 hours. Punch it down before using and allow it to come to room temperature before shaping and frying.

Q: Why is my fry bread greasy?
A: The oil temperature may be too low. Ensure the oil is at 360°F (182°C) before frying. Also, avoid overcrowding the pan, as this will lower the oil temperature.

Q: My fry bread is browning too quickly. What should I do?
A: The oil temperature is likely too high. Lower the heat to maintain a consistent temperature of 360°F (182°C).

Q: Can I bake the fry bread instead of frying it?
A: While traditionally fried, you can bake them at 375°F (190°C) for about 15-20 minutes, or until golden brown. However, the texture will be different; they will be less puffy and more bread-like.

Q: How can I make my fry bread more fluffy?
A: Ensure your yeast is fresh and active. Also, don’t overmix the dough, as this can develop too much gluten and result in a tougher fry bread. Proper rising time is also crucial for a light and airy texture.

Final Thoughts

Fry bread isn’t just a recipe; it’s an experience, a connection to culture, and a comforting reminder of simpler times. Whether you enjoy it sweet with honey butter or savory as a Navajo taco, I encourage you to try this recipe and create your own memories around this versatile and delicious bread. Don’t be afraid to experiment with different toppings and variations to find your perfect fry bread. And most importantly, share it with loved ones! I would love to hear your feedback and how you personalized the recipe. Enjoy!

Fry Bread…elephant Ears…scones Recipe