Fernandez Family Fry Bread

Who doesn’t love bread? And if you are going to eat bread, it should be delicious and decadent, worth every bit.

For a little taste of heaven, try out one of our favorite bread recipes, Ferndandez Family Fry Bread.

Active Dry Yeast – 1 packet

Water (warm) – ¼ cup

Granulated Sugar (pure cane) – 2 tsp

AP flour, unbleached – 2 cups (plus additional to work the dough)

Kosher salt –  ½ tsp

Lard or shortening, melted – ¼ cup

Canola or frying oil – 6 cups

1) Mix the yeast, sugar, and warm water in the bowl of heavy-duty mixer and set aside to let the yeast start to activate. (Note: place in a warm area in encourage growth of the starter) In about 5 minutes, you’ll see foam forming on the surface.

2) Combine the flour and salt in a small bowl.

3) Once the yeast is ready, ad the melted lard or shortening. Mix well to incorporate.

4) Using the dough hook attachment, turn the mixer on low speed and add the flour/salt mixture one-third at a time until all is incorporated and a dough forms. NOTE: You might need additional water to help form a smooth dough consistency. Leave the mixer on low to knead the dough until it is no longer tacky (about 5 minutes).

5) Remove the dough and using your hands, form it into a large ball. Lightly coat another bowl with flour and place the dough ball inside. Cover with a damp cloth, then place the bowl in a warm area to allow it to rise and double in size, about 45 minutes to 1 hour.

6) Have a glass of wine. Or a cocktail. Make sure your guests aren’t getting into too much trouble.

7) Lightly flour your work surface. Take your dough ball from where its been rising, remove from the bowl and gently flatten out with your fingertips. Using a rolling pin, roll it out into a rectangle with about ¼ -inch thickness.

8) Using a sharp knife cut the dough into 8-10 equal pieces. Transfer to a baking sheet and cover with a damp cloth. Let these pieces rise again for about 15 minutes, again doubling in thickness.

9) Meanwhile, heat the oil to 375°F in a deep fryer or heavy-gauge sauce pot.

10) Carefully transfer the dough into the hot oil, one or two at a time. Allow them to fry, turn occasionally until golden brown (about 3 minutes).

11) Remove from the oil to a paper towel lined tray. Serve hot.

Prep time: 15 minutes

Inactive time: 45 minutes -1 hour

Cook time: 15 minutes

Yield: 8 – 10 pieces

To purchase the One True Vine Journal, Volumes 001 or 002, visit the One True Vine website.

 

 

Submitted by Layer Cake Wines fan, Michael Laukert