4 cups water, 110 degrees (as written -4 Breakfast Cups a bit hotter than warm, but not too hot to kill the yeast)
2 tablespoons yeast (as written - 2 dessert spoons yeast)
2 tablespoons sugar (as written - 2 dessert spoons sugar)
2 tablespoons all-purpose flour (as written, use plain flour, definitely not self-rising flour)
8 -10 cups all-purpose flour
1 pinch salt
1 quart cooking oil
Instructions
Stir along water, yeast, sugar and a pair of tablespoons flour.
Leave to square for quarter-hour in an exceedingly heat position. At high|the tip} of quarter-hour this could have regarding a pair of inches of froth on top.
in an exceedingly massive bowl place in 8-10 cups flour.
Add a pinch of salt and stir.
create a well in centre and add the yeast mixture. bit by bit stir in flour however do not add an excessive amount of flour promptly - a light-weight hand is that the story.
once the liquid has absorbed the maximum amount flour as necessary for it to be kneaded place on a floured board (in my case on1y plain paper) and knead till you'll sit the dough within the palm of hand.
unfold some flour on a baking board. Let this represent quarter-hour -- this is often the operating time for the yeast and also the dough ought to be nice and spongy and downy.
As before long as I even have let the dough represent quarter-hour I prepare my preparation pot. spare lard, dripping, vegetable oil or animal oil to hide a minimum of 1/3 of kitchen utensil. Heat till blue smoke rises (for U.S.A. in NZ on electrical store this takes fifteen minutes).
preparation tip: If the fat doesn't smoke at finish of quarter-hour add a wee little bit of used fat -- new fat takes forever to succeed in the desired temperature.
Again! don't be concerned excessively abundant regarding the dough. If it fluffs up nice and spongy and fat isn't able to skillet bread, then simply knead the dough once more and let stand, however maybe for less than ten minutes now.
All things being equal, the dough and also the fat ought to be prepared along by now.
thus press the dough out (add flour if the board is sticky).
dig needed (triangles, squares, etc) formed, pressing to regarding 1/4 in. thick.
Fry one facet, then brown fry different facet and there's your bread.
Well, hope you get pleasure from your preparation and ingestion.
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