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Squaw Fry Bread

Source of Recipe

From "Southern Fried" by James Villas


Recipe Introduction

"Unlike dog bread, this updated Indian fry bread is made with flour instead of cornmeal, leavened with baking powder and a bit of shortening, and enriched with milk. Squaw bread is great with soups and stews, and I know one Southern cook who adds about ¼ cup of crumbled fried bacon to the dough and serves the bread with cane syrup at lavish breakfasts and brunches. Enriched with a little minced onion or chives, squaw bread also goes well with fairly sophisticated luncheon chowders, hashes, and salads."

List of Ingredients

â—¦ 4 cups all-purpose flour
â—¦ 1 tablespoon baking powder
â—¦ 2 teaspoons sugar
â—¦ 2 teaspoons salt
â—¦ 1 tablespoon chilled vegetable shortening
â—¦ 2 cups milk
â—¦ Lard or vegetable shortening for deep frying


Recipe

In a bowl, combine the flour, baking powder, sugar, and salt and mix till well blended. Add the chilled shortening and work it with your fingertips till the mixture is mealy.

Add the milk and beat till the dough is very soft. On a floured surface, roll out the dough about ¼ inch thick and cut it into fairly small squares.

In a large cast iron skillet, heat about 1 inch of lard or shortening to 365° F on a deep-fat thermometer, fry the squares in batches till golden brown, 2 to 3 minutes, turning once, drain on paper towels, and serve hot or warm.


Makes about 6 servings