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INDIAN FRY BREAD 
2 c. buttermilk
1 lg. egg
3 tbsp. vegetable oil
1 tbsp. sugar
1 pkg. active dry yeast
5 to 6 c. unsifted all-purpose flour
1 1/4 tsp. salt
3/4 tsp. baking powder
1/4 tsp. baking soda
Vegetable oil for deep-fat frying
Honey or cinnamon and sugar mixture (optional)

In a small saucepan, heat buttermilk until bubbles form at edge of pan. Set aside to cool to 110 to 115 degrees. When it has cooled, stir in egg, oil, sugar, and yeast until well combined Set aside for 5 minutes.

In a large bowl, stir together 5 cups flour, the salt, baking powder, and soda. Make a well in the center of the flour mixture. Pour buttermilk mixture into the well. Stir until soft dough forms, adding more flour, if needed.

On a floured surface, knead dough 8 to 10 times. Invert bowl over dough and let sit until double in size, about 30 minutes.

In a large, heavy skillet, heat 1 inch of oil to about 375 degrees. Shape dough into 1 1/2 inch balls. On floured surface, stretch out until about 1/4 inch thick. Fry in batches, turning each one once to brown on both sides. Drain on paper towels. Serve warm with honey or cinnamon and sugar.

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