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
- Pour 1 1/2 cup boiling water into a large bowl.
- Stir in sugar, butter or margarine, shortening and salt.
- Set aside to cool 10 minutes.
- Sprinkle yeast over 1/2 cup warm water.
- Set aside to soften 5 minutes.
- Stir sourdough starter, beaten eggs and softened yeast mixture into cooled sugar
- Stir in enough flour to make a soft dough.
- Turn out onto a lightly floured surface.
- Knead 3 to 5 minutes.
- Shape into a ball.
- Cover with a cloth.
- Generously grease a plastic of glass container 3 to 4 times larger than ball of dough.
- Place dough in greased container.
- Cover with a tight-fitting lid or plastic wrap. Place in refrigerator overnight.
- Remove from refrigerator 2 1/2 to 3 hours before serving.
- Grease and flour several large baking sheets; set aside.
- Punch down dough and turn out onto a lightly floured surface.
- Roll out dough 1/3 to 1/2 inch thick.
- Cut into squares, rectangles or fancy shapes.
- Arrange cut dough on prepared baking sheets.
- Cover with a cloth and set in a warm place free from drafts.
- Let rise 1 1/2 to 2 hours or until doubled in size.
- Pour oil into a deep-fryer or 2 inches deep into a medium skillet.
- Preheat oil to 365 F.
- Carefully lower dough pieces into hot oil.
- Cook on each side 30 to 40 seconds or until golden brown.
- Use a fork to turn once.
- Drain on paper towels.
- Serve hot.
Makes 50 to 60 fry bread.