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Old 12-16-2009, 10:32 PM
 
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Does anyone have a good recipe for fry bread? We've found a bunch online and have tried a few, but it always turns out too dense... Perhaps we are kneading it too much?

Also, what kind of oil is best to use, and what temp to you fry it in? Do you use a cast iron skillet or a deep fryer? We've been using about an inch of canola oil in a large cast iron skillet...
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Old 12-17-2009, 10:01 AM
 
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The Cherokee version is good. I just use corn or canola oil, whatever I have on hand. I also use my cast iron skillet. Fry Bread Recipes
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Old 12-17-2009, 12:36 PM
 
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When I taught on the Navajo reservation, fry bread was made with ONLY a certain (non-national) brand of flour and cooked ONLY in lard. Any variation from that norm was unacceptable .....
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Old 12-28-2009, 03:48 PM
 
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Here is an interesting article I just found which talks about fry bread... some history, how unhealthy it is, etc: Frybread | People & Places | Smithsonian Magazine

There is a lady here in Oregon who went to a fry bread cook-off in Oklahoma, and won! She has a little purple cart just northeast of here, and we're hoping to visit her next summer. I'm sure if you ate it every day, or even every week, you might have a problem. But once in awhile won't kill you!
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Old 04-17-2011, 09:41 AM
 
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Fry it best in a high temp oil, like corn, peanut, rice bran, something that can handle 375 degree heat. You will want enough grease in what ever you are cooking it in so that it floats while cooking. Make sure that the grease is ready in temp, cooking it too soon will give you a heavy grease soaked taste. Also don't cook it in too hot, otherwise dough doesn't cook on inside then it gooey.

Don't work the dough too much. I have my own secret recipie that I use, varies from the more tradish. But it sells good. Are you using a yeast or a baking powder mix?
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Old 04-19-2011, 09:36 AM
 
Location: Pacific Northwest
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Frybread .. now that got my attention .. although just realized the original post is a year old ..

Let's get some great recipes happening if anyone is willing to share their wisdom. 'afraid I don't have any, yet.

Growing up it was a tradition in our family, to have what we knew as 'cripples' for breakfast on rare occcasions. Yeasted bread dough, pieced and stretched, and deep-fried. yum! so good for you too!
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Old 04-19-2011, 03:26 PM
 
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I will post a recipe later, I grew up close to the Navajo reservation in Four Corners. No one makes it better than my friend. In Utah we go to Powwows just for fry bread, and Navajo Tacos. On the res though, they use a lot of lamb, mutton, and posole in the tacos. History of fry bread is very sad, and made me feel bad. White flour, and lard was all that Indians were given as rations after all the buffalo were killed, and we took their land away. But, if we don't think about the sad history, it is yummy with honey!
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Old 04-19-2011, 07:11 PM
 
Location: Middle America
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Yummmmmmmmm, it's been too long since I had fry bread. I need to find a Powwow close by.
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Old 04-29-2011, 07:36 AM
 
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Yummy.......
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Old 04-30-2011, 09:10 PM
 
Location: On the Edge of the Fringe
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I have been told that CORN OIL is the best because it can handle the higher temperatures of frying without breaking down during the cooking process, Whereas Canola starts to break down faster and does not cook as well for the longer or higher temperatures
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