Carol’s Fry Bread Carol Orr

Served in Carol’s front yard—Nauvoo

3 cups skim milk

1 ½ tsp salt

1 ½ Tbsp sugar

½ cup cold water

1 ½ Tbsp yeast,

1 tsp. sugar

1 cup warm water

Flour

2 ½ tbsp shortening

Oil

Scald the milk add salt and sugar to dissolve Add the cold water to cool the milk to lukewarm. In a bowl mix yeast and sugar into the 1 cup warm water and set aside.

When the milk is lukewarm add the yeast mixture. Add 2 cups of the flour and beat well.

In another bowl, cut shortening into 3 cups of the flour and add gradually to the yeast/flour mixture. Enough flour for soft, not sticky dough Let rise until double in size, knock it down well; allow to rise a second time then knock it down gently for fry bread. At this point you are ready to either make fry bread or bread or buns.

For bread, bake 375 degrees for 15 min. then 350 for 40 minutes

For fry bread, cut off small portions of dough and pull slowly to stretch the dough into flat pieces. Fry in medium hot oil. The oil needs to be deep enough for the scones to float. About 2 inches of oil. Allow to lightly brown, turn over gently let lightly brown. Drain on paper towels . Eat hot.

IMPORTANT: SLIDE SCONES CAREFULLY INTO HOT OIL.