Okay...The Italians make this also...my Italian Grandma did and we ate it with salami etc...here is a Polish version so the other side of my family doesn't get mad. :lol: :cry: Kahuna
POLISH FRY BREAD
1 large potato, enough to make 1 c mashed
3-4 cups water, to cover the potato
1 1/4 ounces yeast
1 cup barely warm milk
3 tablespoons sugar
4 cups flour
1/4 cup butter, soft
1 teaspoon salt
2 eggs
oil, to fry the bread in
garlic salt, to sprinkle over the tops of breads
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.
POLISH FRY BREAD
1 large potato, enough to make 1 c mashed
3-4 cups water, to cover the potato
1 1/4 ounces yeast
1 cup barely warm milk
3 tablespoons sugar
4 cups flour
1/4 cup butter, soft
1 teaspoon salt
2 eggs
oil, to fry the bread in
garlic salt, to sprinkle over the tops of breads
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.