Fried Bread

[osprey]

What are your best ways for doing this - what type of bread, the thickness, which oil (or whatever), how hot and which type of pan? THANKS

[rasmus]

I always use the fat in the grill pan after cooking bacon and sausages.Just coat one side of a piece of white bread then grill coated side.

[WoWo]

Don't do what I did once, I was making a massive cooked breakfast for everybody as we were on a stag weekend. I grilled the Bacon and of course all the juice had run in to the grill pan, I transfered this to the frying pan and made my personal fried bread (nobody else wanted it).

What I hadn't realised is my wife had cooked beef burgers the day before and hadn't cleaned the grill pan, therefore I got beef burger juice fried bread, needless to say it was disgusting :)

As Rasmus says do it after the bacon sausages to soak up the juice from that, also add some butter which gives it a number nicer taste.

[McNoodle]

I haven't had fried bread since the 70's - when it was done in a pan of hot lard!

[puddicat]

same as mcnoodle lard or dripping in frying pan, and then fry on a reasonably high heat, on both sides till golden and crispy

[BBWCHATT]

Hoecakes
Recipe courtesy Paula Deen

1 cup self-rising flour
1 cup self-rising cornmeal, or from a mix (recommended: Aunt Jemima's)
2 eggs
1 tablespoon sugar
3/4 cup buttermilk
1/3 cup plus 1 tablespoon water
1/4 cup vegetable oil or bacon grease
Oil, butter, or clarified margarine, for frying

Mix well all ingredients, except for the frying oil. Heat the frying oil or butter in a medium or large skillet over medium heat. Drop the batter, by full tablespoons, into the hot skillet. Use about 2 tablespoons of batter per hoecake. Fry each hoecake until brown and crisp; turn each hoecake with a spatula, and then brown the other side. With a slotted spoon, remove each hoecake to drain on a paper towel-lined plate. Leftover batter will keep in refrigerator for up to 2 days.

[oldgrape]

i stick it in the deep fat fryer hovis toasties is best

[redcrx]

i know someone whos idea of fried bread is to finish all the cooking and then use a slice of bread to mop up all the oil in the pan. It doesnt get fried at all! bleurgh

[shaneystar2]

Proper fried bread is best cooked in a separate pan. With bread that is a bit stale .That's what we used to have as kids to use up the stale bread ...and fried in ..shock horror ...Lard !

[mrs_overall]

It has to be white sliced bread fried in bacon fat.

Your recipe sounds great BBWCHATT. I may try it at the weekend.

[Kleiber]

I agree with shaneystar - lovely fried in lard (or bacon fat). You could also try eggy bread - just whip up an egg with a little bit of milk, dip the bread in it & then fry (in lard, of course!!) - yummy!!

[BBWCHATT]

That is great Mrs. Overall - can you let me know how you liked it please? Also, that recipe is one of 3 I posted earlier in the Recipes section of AB - in case you want to check it out too.


BBWCHATT
The old lady in Chattanooga, Tennessee, USA

[society]

Aren't you people concerned about cholesterol and having heart complications which can be derived from such unhealthy diet?

I mean no offense, just out of concern for you all I'm asking this. Go right ahead and eat away if it makes you happy ...

[shaneystar2]

No society we are not ! Well I'm not ..a little of what you fancy does you good in moderation and a good old fry up now and again is hardly to going to have me keeling over from fat overload .I don't shove fried bread down my gullet every day !
So no need to concern yourself at all :))
I am still here pushing sixty and was brought up on stodge !
And my cholesterol is normal !

[Shadow Man]

Goose or duck fat.

The only way.

[Clanad]

Here in the western U.S., 'fry bread' is most often encountered an Native American Pow-Wows... gatherings of tribal or inter-tribal groups for eating, dancing and singing... all native of course. We liked it so much we do it at home. It's quite easy, just buy a package or two of the refrigerated dinner rolls one fixes for Sunday dinner. Pull each roll into two pieces. Pull and tug the piece into a flat piece about 1/2 to 1 inch thick. It should be about the size of the palm of your hand or a little larger. it might even have a hole or two in it, not to worry. Have about 1 inch of a good cooking oil (we use Canola for the least smoking) in a thick skillet... cast iron, of course, is best. It should be on medium high heat to the point where a small drop of water will skitter and pop. Place the bread in the oil and turn after just a few seconds. It should be golden brown on each side. Remove and place on a paper towel to drain.
Amazingly, it will absorb very little of the oil.
We like it in the fall and winter with a big pot of my super Sonoran chili. Some of the family especially like it with a little butter and lightly dusted with a little sugar. If you flatten it enough it makes great tacos with meat, cheese and toppings.
At Pow-Wows, many families sell them as prepared tacos...
Some use frozen bread dough, thawed (of course) and prepared the same way...

[helpmetoo]

proper white bread about medium cut,

very hot lard done well on both sides till crispy,

nothing worse than soggy fried bread,

butter 2 slices up thickly on one side,
insert crispy well done back bacon rashers (about 6),

that is a PROPER SARNIE!

ram down your pudd'n chute,
wipe chin,

wash down with a pint of strong tea

lovely.