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Old 02-09-2007, 11:53 AM   #1
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Frybread - Nice and Easy

Two cups self-rising flour
One cup H2O (or enough to make a nice dough)

Mix a little, knead a little, let sit a little.
Fry in HOT oil, drain a little, enjoy a LOT!
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Old 02-09-2007, 12:03 PM   #2
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sounds good to me wyo
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Old 02-09-2007, 12:10 PM   #3
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and if you have regular flour use 2 C. flour and 3 tsp baking powder and 1/2 tsp salt.
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Old 02-09-2007, 12:17 PM   #4
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Actually, here's the good kind (Northern Style):

2 cups flour
2 teaspoons salt
2 teaspoons sugar
1/2 pk rapid rise yeast
1/2 cup powdered milk
2 Tablespoons baking powder

Mix all those dry ingredients. Add in 2 cups slightly hot water - about 120 degrees - until no lumps remain. Now mix in enough flour to make a nice dough about 2 cups. Knead a little longer. Let sit at least an hour - maybe two.

Pat, roll, or stretch out golfball size chunks until about 6 inches across. Poke a hole in the middle - NOT BIG!
Fry in hot oil (375 degrees) until you see some color come up the edge. Turn over and continue frying until that side is the same color.

Drain well on edge. Keep warm.

Can be frozen and rewarmed in the oven (well wrapped with foil) or microwave (with paper towel).
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Old 02-09-2007, 12:23 PM   #5
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Quote:
Originally Posted by wyo_rose View Post
Two cups self-rising flour
One cup H2O (or enough to make a nice dough)

Mix a little, knead a little, let sit a little.
Fry in HOT oil, drain a little, enjoy a LOT!
Wyo
I was talking to a lady not to long ago and she used one like this, does it taste anything like the others? It seems way easier to get put together wouldnt mind going that rout if it tasted as good as the others.
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Old 02-09-2007, 12:37 PM   #6
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Some people like it better than the slighly sweet and fluffy northern style. It would be great to dip in stew or use for an NDN taco.

But I'm hooked on Northern Style myself. My mouth is watering already. And if you want some with just honey or honey/butter - the yeasty kind is the way to go.

Someone please make a batch, and eat one for me. I'm going low-carb and won't be having any for a while.
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Old 02-09-2007, 12:42 PM   #7
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Quote:
Originally Posted by wyo_rose View Post
Some people like it better than the slighly sweet and fluffy northern style. It would be great to dip in stew or use for an NDN taco.

But I'm hooked on Northern Style myself. My mouth is watering already. And if you want some with just honey or honey/butter - the yeasty kind is the way to go.

Someone please make a batch, and eat one for me. I'm going low-carb and won't be having any for a while.
now if a bit of sugar was added, would that mess it up in any way?
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Old 02-09-2007, 12:48 PM   #8
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replace the white flour with a mixture of acorn flour and cat tail pollen - both are high in protein and low in da stuff that is bad for ya in white flour.
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Old 02-09-2007, 01:12 PM   #9
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Wow, where do you get acorn flour?
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Old 02-09-2007, 01:21 PM   #10
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*grin* If you don't want to hassle with making your own you can get it at any Korean market. And if you don't have one in your area you can get it online here:

http://www.ikoreaplaza.com/ikp/index...ku=KPSM08GP004
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Old 02-21-2007, 05:08 PM   #11
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w/o?!

hi i was just wonderin if it really makes a difference if i try one of ur recipes if i make it w/o yeast?! i remember my mother makin frybread n she didn't use yeast n it was pretty darn good. lemme know plz...
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Old 02-21-2007, 05:54 PM   #12
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Frybread Men

Gary Rush, Jimmy Yepa, Marshall Gover and Terry Snowball make the best frybread I ever tasted!

Any other "men in aprons" out there?
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Old 03-01-2007, 12:13 AM   #13
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i will

Quote:
Originally Posted by wyo_rose View Post
Some people like it better than the slighly sweet and fluffy northern style. It would be great to dip in stew or use for an NDN taco.

But I'm hooked on Northern Style myself. My mouth is watering already. And if you want some with just honey or honey/butter - the yeasty kind is the way to go.

Someone please make a batch, and eat one for me. I'm going low-carb and won't be having any for a while.
i just made a batch from yall recipes i added some of yalls tips to mine and its pretty darn good its the best ive made yet i was told to make it with all purpose flour and i think self rising is much better so thank u all,, and god luck on your low carb thing ill eat this one for you!
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Old 03-08-2007, 04:12 PM   #14
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Thank you!

I've had good frybread both ways. And some pretty bad fry bread and I don't know what they did!

The best ingredient is practice. My middle daughter tries fry bread every once in awhile. Everytime I have to give her a recipe and I'm sure it changes slightly. One of her last batches was kinda dry - had parts flaking off - but it still tasted good.
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Old 03-09-2007, 01:13 PM   #15
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Interesting... First of all, this answers a nagging question I've had but been afraid to ask... Namely what exactly frybread is, now I know.

Secondly, that Northern frybread recipie looks a lot like the recipie my church uses for the faschnackts (extra heavy German Donuts) we make and eat on Fat Tuesday.... I might have to try that recipie out and compare.....
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Old 03-09-2007, 01:32 PM   #16
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Quote:
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Gary Rush, Jimmy Yepa, Marshall Gover and Terry Snowball make the best frybread I ever tasted!

Any other "men in aprons" out there?
I have been told i make a mean frybread
Ndnkidz and Kiowakat can confirm
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Old 03-28-2007, 10:30 AM   #17
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I use 1 cup all purpose flour, 1 1/2 cup milk, 2 tbsp suger, 1 tsp salt, and 1 tbsp of baking powder for my bread.
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Old 03-28-2007, 11:16 PM   #18
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I was talking one night about the different shapes of frybread
that I have seen and here they are:

Of course the ones the size of plates,
My Grandma made them the size and thickness of biscuits
I have seen thick and thin
triangle shape
I have used them as desert and a sandwich
I want to try the pumpkin recipe
Which i have been told you use canned pumpkin pie mix instead of water
hmmmmm
I think that really sounds good
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Old 03-30-2007, 12:07 PM   #19
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I'm very patriotic. I make frybread the shape of every state in the union!!

However I'm partial to Iowa.
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Old 04-19-2007, 12:18 AM   #20
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and if you have regular flour use 2 C. flour and 3 tsp baking powder and 1/2 tsp salt.
Tried out your frybread recipe yesterday to make some NDN tacos. I couldn't figure out why it didn't fluff up quite right and had a sweeter taste, even though I didn't add any sugar.

I found out the problem this morning when my husband was making pancakes. The bag I thought was flour, was Bisquick! AYEE! Don't try that recipe at home!

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