Let's make FRY BREAD! In this video, Chef Maria Hines visits her friend Bobbie Mollenberg and others from the Colville Confederated Tribes. Bobbie teaches Maria about her families Fry Bread recipe and the history of Fry Bread.
REI Co-op Studios would like to thank Bobbie and all of the folks who joined us and shared their time and stories.
Get more information about the indigenous Colville Confederated Tribes: [ Ссылка ]
Learn more history of the Colville Confederated Tribes: [ Ссылка ]...
Fry Bread
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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.)
Once dough has doubled in size, begin warming the oil on a low heat in a large pot. Pinch dough that fits into the palm of your hand, and roll to form the balls with all of the dough. Set aside on a tray. Once the balls are formed, turn heat on oil up to medium.
Use light pressure and rotate as you go, to roll several balls into flat circles the size of your hand spread out. Roll them thin enough to slightly see light through the dough, then poke a small hole in the middle with a finger tip. Once 3-5 flats are rolled out, drop a little tester chunk of dough to check the oil temp. Oil is good if th dough sinks briefly and then floats up and has regular bubbles coming off. If the down sinks w/o rising, the oil is too cold, immediately floating with vigorous bubbling means it may be too hot. You don’t want the oil too hot because you will burn the bread as well as give off the burnt oil taste. Have your tongs ready, and set a flat into the oil by setting an edge in close to you and drape it into the oil away from you to avoid oil splashing back. Let the bread cook on one side until you see some coloration, then flip it over, (not towards you but away from you), and repeat this until it is golden brown on each side, and cooked through. Transfer to another lined tray and cover with a towel to keep the bread warm. Continue rolling and frying until done.
Substitutions:
Milk- Coconut milk, almond milk, powdered milk
Sugar- the yeast needs sugar to start, then alternatives and/or honey (note honey will need more flour,)
Flour- Bread(higher gluten), cake, X0 flour(Gluten free), 00 flour(fine wheat high gluten) and blends
Venison Stew recipe available upon request in the comments!
CHEF MARIA HINES: A James Beard Award-winner for Best Chef Northwest, Maria’s commitment to seasonal, local and certified organic is unwavering. Maria was named one of Food & Wine magazine 10 Best New Chefs and competed in “Top Chef Masters” before going on to win Food Network’s “Iron Chef America: Battle of Pacific Cod.” Maria’s Peak Nutrition Cookbook, displays her connection to the idea that food is medicine.. Maria holds a certification as a nutrition coach. A leader in the community, Maria donates her time to such causes as James Beard Foundation sustainability programs, Decriminalize Nature Seattle, the Mountaineers, and food equality for low-income families. and other food system advocacy and access.
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