Quoting Dale Shipp to Jim Weller <=-

Quoting Dale Shipp to Jim Weller <=-

I have experienced three types of fried bread (which I
believe to be the same or similar to Bannock).

They are very similar. In Canada fry bread is generally deep fried
(actually shallow fried and turned once), yeast raised bread dough
while bannock is usually baking powder raised, oven baked quickbread
(much like biscuits). But First Nations in the States don't seem to
make that distinction.

Beaver Tail in Ottawa

That's one style of fry bread, quite a sweet, rich pastry one, almost
like a doughnut.

Powwow event where it was used to make a taco.

That's Navajo frybread. I would call it fried bannock as it
usually has baking powder, not yeast, in it. Just imagine deep
frying pancakes made from an Irish soda bread recipe.

We make bread in small batches using four cups of flour which will
make two small loaves or one loaf and 4 to 6 buns. My last batch of
of white bread was molded into 6 large Kaiser buns and four pieces
of fry bread. After the dough had risen once I very gently sliced
off four blobs of dough before punching down the rest of it
for a second rise to make the buns. I very carefully shaped the
dough pieces into rough circles and ever so gently pushed them down to
about 3/4 inch thick while retaining as much of the air bubbles as I could
and then fried them about 5 minutes per side in a cast iron pan in a
1/4 inch of fat (half lard and half vegetable oil this time). They
puff up even more in the pan. Roslind's French-Canadian father
called them dough gods and a common American term is dough boys.
Done right they are not all greasy but they certainly don't need
butter when served fresh and hot right out of the pan.









Cheers

Jim


... If I had a dime for every math test I flunked I'd have $1.95 today.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)