Warm Springs Fried Bread

Title: Warm Springs Fried Bread

Categories: Breads, Londontowne

Yield: 6 servings

3 c Sifted all-purpose flour

1 ts Salt

1 tb Butter

2 tb Melted butter

2 ts Baking powder

1 ts Sugar

3/4 c (to 1c) Warm milk

1 x Fat for deep frying

Combine dry ingredients; cut in butter. Add enough warm milk to make a

soft dough, easy to handle. Knead on floured board until dough is very

smooth and soft but elastic. Do not use a lot of extra flour.

Divide dough into 6-8 balls and brush the tops with melted butter. Cover

30-45 minutes. Pat out each ball into a round,

5 or 6 inches

1/4 inch thick. Fry in deep fat

degrees). Dough should rise immediately to surface. Cook until brown on

one side, turn, and brown on other side being careful to not pierce crust.

Drain on absorbent paper and serve hot.

Mrs. Bernard Mahon --