Making Native American Fry Bread! | Cook Out with Chef Maria Hines

Fry Bread
___
1 pk yeast
1T salt
2T Sugar
1C warm water(95-105 degrees)
4 eggs
1t salt
1C oil(canola/ EVOO blend, veg, canola, coconut)
2C milk
1C Sugar
8-10C A.P. Flour to start(may be more)
1-24oz/48oz cooking oil

In a container, heat water, sugar and salt to temp (95-100F), then add yeast. Lightly mix then set aside for 5 min, to allow yeast time to activate and bloom. It is ready when yeast begins agitating and burping small bubbles.

In another container mix milk, sugar, salt and oil, then heat to 95-100F (warm touch to the wrist). It’s important that it is not too hot so that it does not curdle the eggs and/or kill the yeast. Once this mixture is warm, whisk in the eggs for up to 5 mins, mix well. It is OK if it looks a little broken as soon as you stop whisking. You are just trying to be sure it is not really grainy.

Now combine the bloomed water/yeast mix and the 2nd liquid into one med/large container. Then begin adding flour, 1 cup at a time. Mix well before adding the next cup. Once 6-8 cups of flour is mixed in (it's good and sticky), dust a surface with flour and begin kneading the dough by hand. (If using a mixer, low speed only and check after adding 1 C of flour to feel the dough and ensure it is not getting overworked). Pull the dough from underneath, up, and into the center, rotating slightly with each pull. Add flour until it forms into a soft ball that indents slightly when poked but then plumps back up (similar to poking the thick of your thumb muscle). Keep adding flour and kneading until it will sit up and hold some shape on its own a little while still feeling moist. Transfer into a lightly dusted bowl at least 2x its size, and cover w/ a (damp) towel. Let is rise from the yeast to twice its size. (1-2 hrs in a warm dry place.)