Sweet Fry Bread - Enough For An Army!

Total Time: 2 hrs 15 mins Preparation Time: 1 hr Cook Time: 1 hr 15 mins

Ingredients

• 4 1/2 teaspoons yeast
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1 cup warm water
• 1 1/2 teaspoons salt
• 1/2 cup sugar
• 1 cup butter, softened
• 2 cups warm water
• 8 1/2 cups flour (set aside 1 cup)

Recipe

• 1 mix the sponge items in a large bowl; then let "sponge" for 15 minutes or so until foamy.
• 2 mix remaining dry ingredients in another bowl, and alternate adding dry stuff and water to the first mixture, allowing mixer to work ingredients before adding more.
• 3 warning: you may need the extra cup of flour--the dough should not be sticky when finished.
• 4 knead the dough, working in the remaining flour as you knead.
• 5 grease a large glass or plastic bowl; shape dough into a large ball, place in bowl--turning to grease all sides; cover loosely with plastic and place in a warm place; let rise until doubled.
• 6 heat about a half-inch of oil in a large frying pan (375 - 400 degrees).
• 7 while the oil heats, remove dough from bowl and divide into 4 balls. each ball will make one dozen (12) balls (so a total of 48 balls).
• 8 flatten each small ball into a thin disk (about 4 inches), make a little hole in the center of each. keep a uniform shape, but these don't have to look "perfect.".
• 9 carefully drop into hot oil; fry until bottom is golden brown, flip with a spatula in one hand and a fork in the other to prevent oil from splashing out.
• 10 serving idea #1: lay bread on plate, cover with my best midwest chili you'll ever eat * no noodles or kidney beans, grated cheese, topped with sour cream, lettuce, and olives for an "indian taco" (this is straight from the school lunch menu on an indian reservation!).
• 11 serving idea #2: sprinkle with powdered sugar, slather on some jam or marmalade.
• 12 oamc planned overs: use fresh for supper tonight, freeze all the leftovers in meal-size portions in plastic zipper bags.