Ty Wise's Fry Bread

Preparation:  20 min. Cooking: 5 min. Total: 25 min.
Recipe photo
  • 1/4 Cup sugar
  • 1 Cup warm water
  • 2 fresh yeast cakes
  • 2 1/2 Cup plain white flour
  • 1 tsp salt
  • 1/2 Lb butter , softened at room temperature
  • 1 Quart vegetable oil
In a bowl, combine the sugar and water, stir in the yeast, and let the mixture stand for a few minutes until the yeast begins to bubble. In another bowl, stir the flour to remove any lumps, then stir in the salt. Add the flour mixture to the yeast mixture and blend in the butter. Knead until you have a smooth dough. Cover and let rise until the dough has doubled in size, about 3 hours. When the dough has risen, pull of pieces the size of lemons, roll them into balls, flatten the balls with your hands or a rolling pin, and let rise again on a floured cookie sheet. Heat 3 inch of cooking oil in a heavy skillet. When the cakes have puffed to double their size, drop them into the hot oil and fry, turning once, until both sides are golden brown. Drain on brown paper and serve hot.

Note: Fry bread can be shaken in cinnamon sugar or drizzled with honey. Or use it for sausage biscuits.
Calories
810 Cal
Fat
80 g
Carbs
22 g
Protein
2.5 g
Fiber
0.8 g
Sugar
4.8 g
Cholesterol
26 mg
Sodium
240 mg


Nutrients

Fiber     0.8 g
Fat     80 g
Sugar     4.8 g
Carbs     22 g
Protein     2.5 g
Calories     810 Cal

Fats

Fat, Poly     53 g
Fat, Mono     13 g
Fat, Sat     11 g
Fat, Trans     0 g
Fat, Percent     89 %

Vitamins

Vitamin, K     5.9 mcg     4.9 %
Vitamin, A     300 IU     10 %
Vitamin, B12     0 mcg     0.9 %
Niacin     1.6 mg     9.9 %
Riboflavin     0.1 mg     11 %
Vitamin, C     0 mg     0 %
Vitamin, D     6.8 IU     1.1 %
Vitamin, B6     0 mg     1.3 %
Vitamin, E     24 mg     160 %
Panto, Acid     0.2 mg     4.5 %
Choline     5.3 mg     1 %
Thiamin     0.2 mg     18 %

Minerals

Calcium     7.3 mcg     0.7 %
Phosphorus     35 mg     4.9 %
Magnesium     6.2 mg     1.5 %
Copper     0 mcg     4.1 %
Fluoride     12 mcg     310 %
Zinc     0.4 mg     3.7 %
Cholesterol     26 mg     0.1 %
Sodium     240 mg     16 %
Selenium     7.7 mcg     14 %
Manganese     0.2 mg     2.2 %
Potassium     41 mg     0.9 %
Iron     1.1 mg     14 %