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| INDIAN FRY BREAD | |
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2 c. Jiffy mix or Bisquick 2/3 c. milk Oil for deep frying Simply mix the Jiffy mix and milk. Knead and roll out dough. Let sit for 5 minutes; then cut with biscuit cutter or cookie cutters into shapes, or cut into squares with pizza cutter. Fry in deep, hot oil for 1-2 minutes or until lightly brown. Delicious sprinkled with powdered sugar, honey, or preserves. | |
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recipe reviews #175972
Michelle Binkowski (United States) says:
This recipe got my attention because it looked simple but the fry bread was not elastic and bread-dough-like. It really needs yeast. These are simply fried biscuits. Next time I'm going to try Rhodes frozen rolls.
#187838
KAC (North Carolina) replies:
Yeast???? Ummm that's not fry bread. Yeast? really. No.
#192478
Joni (Missouri) replies:
Ummm NO! This is fry bread. They way you are trying to make it with yeast is not fry bread. This is Native American style bread. It's originally called bannock but was taught to Native Americans by the Scott's on how to make this. The Natives call it fry bread. No yeast allowed! Lol You are trying to ruin traditional bread.
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