Homemade Fry Bread

• servings: 16 scones
• active time: 30 minutes
• total time: 1 hour

Ingredients

1 tablespoon active dry yeast

1 tablespoon granulated sugar

1 teaspoon salt

1 2/3 cup milk, scalded. Then cooled to the touch. (I use whole milk. But will work with lower fat content milk.)

4 tablespoons butter

1 large egg, beaten

4 to 4 1/2 cups bread flour (You may use all-purpose flour, but the texture will be slightly different.)

1 1/2 cups of peanut oil, for frying (Vegetable oil can be used, as well. I find that the peanut oil gives the fry bread more of a crispy texture.)

Directions

Combine sugar, salt, and yeast in a large mixing bowl.

Scald milk and butter together in the microwave for about 1 minute and 30 seconds. Add another 30 seconds if butter isn’t melted. Allow to cool to the touch.

Add the milk and butter mixture into the mixing bowl of sugar, salt, and yeast. Give it a little stir to combine.

Add the beaten egg and 2 cups of flour. Stir with a wooden spoon or use the dough hook attachment if using the Kitchen Aid. Mix on LOW speed.

While it is still on low speed, add 1 cup of flour. (Now you’re up to the 3rd cup of flour.)

Continue to slowly add the last cup of flour. (The 4th cup of flour.)

Continue to SLOWLY add a little flour at a time (up to 1/2 cup, if needed), until the dough is NOT sticking to the sides and bottom of the mixing bowl.

Your dough is now ready to take out of this bowl and into a large greased bowl. Cover with plastic wrap and place in a warm spot (with no cold drafts) to rise to double in size. (I put a heat-safe cup of already super hot water into the microwave with the wrapped up bowl of dough. Shut the door and it will rise in double within 30 minutes!)

When the dough has doubled in size, begin heating the oil on medium heat in a large skillet.

Pinch off a golf size ball of dough and gently pull to all sides, but not to be completely flat.

Carefully lay a piece of dough into the heated oil. (If you have room for one or two more pieces, lay them in the oil and be sure to rotate in order. But do not over crowd the oil.) Flip each piece of dough with tongs when the bottoms are golden.

Have a large baking dish off to the side with paper towels in the bottom to set the finished fry bread in and cover as you go with a clean kitchen towel. (To keep them warm.)

Serve immediately or put in the oven on warm, with out the towel on top. Enjoy!!