This breakfast fry bread recipe (I use that term loosely) was a favorite of my mom’s growing up and a favorite of both my sister and me when we were young. Now my daughters and my husband are loving it too. It was something my grandma always called “Squaw Bread”. I’m pretty sure it’s because it’s a take on the Native American fry bread recipes. This recipe, like Grandma’s Pumpkin Pleaser Recipe seems a bit out of the 50’s but we love it anyway!
To make this fry bread it’s pretty simple, just requires a bit of forethought. First you need your ingredients.
- Bridgford White Ready Dough (comes in a three pack in your grocery store freezer section).
- Non-stick spray so your dough doesn’t stick while rising over night.
- Vegetable oil for fryingWhite sugar for topping.
Here’s how to do it and why it’s such a big hit with the kids!
1. The night before spray down a loaf pan, place the frozen loaf in the pan, spray the top of the frozen loaf and cover with a cloth.
2. When you wake up in the morning, the dough will have massively expanded. Now the dough needs to be “punched” down. The punching of the dough is always the kids’ job.
3. Next you pour veggie oil in a skillet, enough to cover the bottom and a little more to make sure you can fry the dough a bit. The dough shouldn’t be submerged in oil. Get your oil nice and hot and turn down the head to high-medium.
4. Stretch out your dough in a circle as big as the pan and set it in the oil for frying. When that side is browned, flip it to brown the other side. Then remove from the pan, sprinkle with a nice helping of white sugar, then cut the dough up into little squares for bite sized enjoyment! Each loaf makes two dinner plate sized servings. One loaf is enough for our family of four. We don’t have this often, but when we do, it’s a huge treat!