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Old 10-06-2010, 05:58 PM   #28
devildogg
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Join Date: Apr 2010
Location: Midwest
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Quote:
Originally Posted by injunboy View Post
1.championship frybread is made over a small fire with hot wood. this takes lots and lots of practice. when done correct will absolutely stop a navajo in their tracks, turn around and grab a piece of bread.

2. 12inch very thin steel pan

3. light smoke rising from the middle of the pan just before putting in the dough

4. the sound of the shortening after inserting dough tells u if things are correct.

5. alot of shortening

6. do not poke any holes or make any cuts at anytime, especially when frying. i lift the edges to release any air trapped under. generally u want the bread pretty level and with uniform bubbles

7. rotate the dough clockwise after u remove trapped air. this removes any hotspots in the pan and dough.

8. watch the edges and dont peek. practice!

9. do not let the dough just fry in there cause it will just be tough as heck. watch the heat

10. good frybread has good weight to it. if it feels soggy or heavy.. even a little. make the next one fry a bit longer. the weight is a verrrry good indicator if u know what the hell ur doing. pay attention.

11. do not roll or pin the dough to make it round. learn to use ur hands. tons of reasons. haha and by no means should any bread look like texas!!!

just some tips.... when yall master these ill move u up another notch.
That sounds like some bomb frybread. I will have to try this! Thank you injunboy and thank you ladies for your input.
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