Scones

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Sourdough Fry Bread - Scones

(page 67 Sourdough Cookery 1981)


1 1/2 cups boiling water
1/3 cup sugar
2 tablespoons butter
2 tablespoons butter-flavored Crisco
2 teaspoons salt
2 packages active dry yeast
1/2 cup lukewarm water (105 )
1 cup sourdough starter
2 eggs - beaten
7 to 8 cups flour
1 gal. Crisco oil

  1. Pour 1 1/2 cup boiling water into a large bowl.
  2. Stir in sugar, butter or margarine, shortening and salt.
  3. Set aside to cool 10 minutes.
  4. Sprinkle yeast over 1/2 cup warm water.
  5. Set aside to soften 5 minutes.
  6. Stir sourdough starter, beaten eggs and softened yeast mixture into cooled sugar mixture.
  7. Stir in enough flour to make a soft dough.
  8. Turn out onto a lightly floured surface.
  9. Knead 3 to 5 minutes.
  10. Shape into a ball.
  11. Cover with a cloth.
  12. Generously grease a plastic of glass container 3 to 4 times larger than ball of dough.
  13. Place dough in greased container.
  14. Cover with a tight-fitting lid or plastic wrap. Place in refrigerator overnight.
  15. Remove from refrigerator 2 1/2 to 3 hours before serving.
  16. Grease and flour several large baking sheets; set aside.
  17. Punch down dough and turn out onto a lightly floured surface.
  18. Roll out dough 1/3 to 1/2 inch thick.
  19. Cut into squares, rectangles or fancy shapes.
  20. Arrange cut dough on prepared baking sheets.
  21. Cover with a cloth and set in a warm place free from drafts.
  22. Let rise 1 1/2 to 2 hours or until doubled in size.
  23. Pour oil into a deep-fryer or 2 inches deep into a medium skillet.
  24. Preheat oil to 365 F.
  25. Carefully lower dough pieces into hot oil.
  26. Cook on each side 30 to 40 seconds or until golden brown.
  27. Use a fork to turn once.
  28. Drain on paper towels.
  29. Serve hot.

Makes 50 to 60 fry bread.

 

Copyright 1996 - 2017 Shirl R Weight Saturday, 29 April 2017 08:33:05 AM