Sweet Fry Bread - Enough for an Army!

Ingredients

Sponge

• 4 1/2 teaspoons yeast
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1 cup warm water

The Rest of the Story

• 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)

Directions

1. 1

   Mix the sponge items in a large bowl; then let "sponge" for 15 minutes or so until foamy.

2. 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. 3

   WARNING: You may need the extra cup of flour--the dough should NOT be sticky when finished.

4. 4

   Knead the dough, working in the remaining flour as you knead.

5. 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. 6

   Heat about a half-inch of oil in a large frying pan (375 - 400 degrees).

7. 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. 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. 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. 10

    SERVING IDEA #1: Lay bread on plate, cover with my Recipe #219826, 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. 11

    SERVING IDEA #2: Sprinkle with powdered sugar, slather on some jam or marmalade.

12. 12

    OAMC PLANNED OVERS: Use fresh for supper tonight, freeze ALL the leftovers in meal-size portions in plastic zipper bags.