Sandra's Alaska Recipes SANDRA’S AWESOME ALASKA FRY BREAD
Instructions. Combine sugar, salt, and yeast in a large mixing bowl. Scald milk and butter together in the microwave for about 1 minute and 30 seconds. Add another 30 seconds if butter isn't melted. Allow to cool to the touch. Add the milk and butter mixture into the mixing bowl of sugar, salt, and yeast.
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Directions. Combine all dry ingredients in medium mixing bowl and mix well. Add about 3 cups of water and knead very well using hands or stand mixer. (The amount of water depends on local humidity.
Alaskan Fry bread... made these with my sister. So delicious. Just
1/2 tsp. salt. 3-4 cups flour. shortening or oil to fry it in. Sprinkle yeast in the milk, let it set for a couple minutes to make sure the yeast is alive. If the milk gets a bit foamy, it's alive. Stir sugar and salt into the milk, then add 2 cups of flour and stir it in. Slowly add the rest of the flour, when you can't stir, knead it in.
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Instructions. Preheat shortening in a heavy saucepan to 350 degrees Fahrenheit. Sift flour, baking powder, and salt in a large bowl. Make a well in the middle, and pour the warm water into it. Gently mix with a spatula, scraping the bottom and sides of the bowl to ensure everything gets mixed together.
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The popcorn method is another option: Place a kernel of popcorn in the oil, and it will pop when the oil reaches 350 to 360 F. Meanwhile, combine 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon fine salt in a bowl. Mix well to blend. Add 1/2 cup milk and stir until the dough holds together.
Stranger in a Strange Land Native North American Indian Fry Bread Recipes
Frybread is a cultural phenomenon linking generation after generation- but it's complicated. The invention of frybread is synonymous with the introduction of processed foods, loss of indigenous nutrition systems, and the rising decline of community health. With our seed banks burned, our longhouses destroyed, and our subsistence lifestyles.
The cultural impact of frybread on Alaska Community Features
I found some really old recipes, frybread used to be made with nut flours, corn meal and cooked in single origin oils, nut, animal, sunflower (not highly processed and refined…oils, those aren't healthy or "traditional") I played around with the recipe…its mad filling, it wasn't fluffy tho. I saw another recipe with berries added and mixed in with dried and shredded venison for.
Fry Bread
Fry bread, that high calorie treat that can go savory or sweet, has generations of history in many Alaska Native families, where the untraditional food has become a cultural fixture.
Fry bread An Alaska Native treat with a mysterious origin
Bannock (Indigenous American food) Inuit bannock. Bannock, skaan (or scone), Indian bread, [1] alatiq, [2] or frybread is found throughout North-American Native cuisine, including that of the Inuit of Canada and Alaska, other Alaska Natives, the First Nations of the rest of Canada, the Native Americans in the United States, and the Métis.
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One of the most adored Alaska Native foods is a rare high-carb gem: fry bread. These golden doughy mini-puffs are packed with calories and connections to friends and family, community and culture. Like their name, they are literally small pockets of dough sent to float and fry in oil.
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Fry bread, also known as Indian fry bread or Navajo fry bread, is a popular Native American dish that has become a staple in Alaska's culinary landscape. It is a deep-fried flatbread made from a simple dough of flour, baking powder, salt, and water. When cooked, it puffs up into a golden-brown delicacy with a crispy exterior and a soft.
Fry Bread I Photos
Today, fry bread is a popular dish in Alaska, and it is often served at cultural events and celebrations. It is also served in restaurants, and it is often served as a side dish with stews, soups, and meat dishes. Fry bread is a food with a story behind it. It originated with Native American tribes as a way to use up leftover ingredients.
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sugar and cinnamon. melted butter to dip in (optional) Heat one inch or more oil in a heavy duty pot or small skillet (7-9 inches) to 360F. Mix flour and baking powder. Add water till a thick batter forms. Drop the batter by a spoonfuls or ladle into the warm oil, spreading batter as thin as possible with back of spoon so batter almost fills.
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Add warm water gradually to the dry ingredients, mixing until a soft dough forms. Knead the dough on a lightly floured surface for a few minutes until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes. Heat vegetable oil in a deep skillet or pot over medium-high heat.
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Set in a greased bowl, cover and let rise for one hour. After it rises, punch it down, and split the dough into 2, then each of those pieces in 2,then each of those pieces in 2. 8 balls total. Roll the pieces into a ball shape and pat and pull them flat. Cut 3 or 4 lines through the dough and stretch it out slightly.
Fry bread An Alaska Native treat with a mysterious origin
Let's make FRY BREAD! In this video, Chef Maria Hines visits her friend Bobbie Mollenberg and others from the Colville Confederated Tribes. Bobbie teaches.
