Bread (Fried) - Fry Bakes - Saint Lucia 🇱🇨

A little about categorizing bread. Our system is not scientific by a long shot. We've placed them into table, flat, dessert, and fried. Table bread may include loaves of sandwich-type bread or something designed to serve as a loaf or dinner bun at the table. Flat is generally un-yeasted bread that is flat (duh!). Fried can be pan-fried or deep-fried. Dessert is for delectables such as banana bread. The words dressing and stuffing are interchangeable, depending where you live. Many will contain bread, others may not. This is dizzying.
Post Reply
User avatar
Chowhound
Admin
Posts: 9185
Joined: 30 Aug 2012, 08:35

Bread (Fried) - Fry Bakes - Saint Lucia 🇱🇨

Post by Chowhound »

picnJ71B9.jpg
4 cups flour ( may sub small portion-1 cup-whole wheat flour)
1/4 cup sugar
2 teaspoons salt
2 teaspoons yeast
2 teaspoons baking powder
1 1/2 cups water ( or as needed to bring the dough together)

Add all ingredients to the bowl of a stand mixer fitted with dough attachment, OR you can do this by hand. Mix until a soft dough forms. If you can stand to wait thirty minutes to an hour, let the dough rest and rise. If you can't wait, these bake up great even if you cook them right away. But they do become rather lovely little plump pillows once they do puff up. Right before cooking, pat them down into relatively thin discs (about 1/4 inch thick). Fry in a 1/4 inch of oil on both sides until puffy, browned, and cooked through. Try your heat set to medium and this should be about perfect. You might need to play around with your temperature to get it to cook through on the inside before the outside gets too dark. Note: You could eat them straightforward, or with a lot of icing sugar or you can put raisins, dried currants, little pieces of apple, etc. in the dough before frying for a nice variation.
Peace At The Dinner Table - Good Food Has No Borders!
Post Reply