Polish Fry Bread

Recipe by Chef Patience
READY IN: 3hrs 30mins
SERVES: 30
UNITS: US

INGREDIENTS

Nutrition
  • 1
    large potato, enough to make 1 c mashed
  • 3 -4
    cups water, to cover the potato
  • 1 14
    ounces yeast
  • 1
    cup barely warm milk
  • 3
    tablespoons sugar
  • 4
    cups flour
  • 14
    cup butter, soft
  • 1
    teaspoon salt
  • oil, to fry the bread in
  • garlic salt, to sprinkle over the tops of breads
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DIRECTIONS

  • Scrub the potato clean, then boil it in the water.
  • Remove the potato from the water to cool.
  • Reserve the water.
  • Peel the potato and discard the skin (or use for something else).
  • In a small bowl, combine the yeast, milk, and sugar. Set it aside until it is bubbly.
  • If the yeast mixture does not get bubbly, your yeast is dead. Get some fresh yeast, make sure your milk is not too warm, and try again.
  • Now, mash the potato and measure out 1 cup. Use the remaining mashed potato elsewhere.
  • Combine 4 c flour with the softened butter, then add the salt and 1 c mashed potato. Taste it and adjust the salt as needed.
  • Add the eggs and bubbly yeast mixture.
  • Using only as much potato water as needed, create a dough.
  • Set the dough aside in a warm place, covered with a damp towel for maybe an hour and ½ , to rise until doubled in size.
  • On a floured surface, roll out the dough until it is ½ in thick.
  • Do not work the dough any more than necessary.
  • Cut out 3 in circles.
  • Set the circles aside to rise again.
  • Heat the oil until very, very hot.
  • Take the dough circles and stretch them out. Three inch circles should make about six inch breads.
  • Fry the breads until they are golden, turning them to get both sides done.
  • Dust the tops of the breads with garlic salt.
  • Enjoy!
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