Navajo Fry bread

2 c oil (for frying)
4 c all-purpose flour
3 tbsp baking powder
1 tsp salt
2 1/2 c warm milk
1/4 c sugar

Mix, form balls & flatten.
Heat oil to 365
Fry in oil till batter bubbles then flip
Dry on paper towels.

St. Louis Bread Co. - Coffee Bread Pudding

St. Louis Bread Company -Coffee Bread Pudding

5 cups day-old bread
1/2 c espresso
1/3 c 1/2 & 1/2 cream
5 eggs
1/2 c sugar
1/4 tsp nutmeg
1-1/2 tsp vanilla extract
2/3 c raisins
1/3 c pecans
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preheat oven to 325. Butter a 2-qt baking dish. fill with crumbled or cubed bread.
Mix espresso and half& half; pour over bread. Let soak for 1 hour.

Mix eggs and sugar; add nutmeg and vanilla mix well. Pour over bread mixture.
Mix in Raisins and pecans (opt)
Dot the top with 2 tblsp of Butter

Bake 45-60 mins

Adipoli Parathas

Ingredients

• For the dough:
• 2 cups whole wheat flour
• 1/4 cup vegetable oil
• 2/3 cup water
•  
• For the filling:
• 1/2 cup vegetable oil
• 1/2 teaspoon mustard seeds
• 1 green chile pepper, chopped
• 1 (1 1/2 inch) piece ginger, grated
• 2 onions, peeled and finely chopped
• 10 fresh curry leaves
• 1/2 teaspoon ground turmeric
• sea salt to taste
• 6 ounces uncooked prawns, peeled and deveined
• 2 eggs, beaten

Directions

1. To make the dough, place the flour into a mixing bowl. Gradually stir in 1/4 cup vegetable oil and the water to make a soft, pliable dough. Turn the dough out onto a floured work surface and knead until smooth, about 4 minutes. Transfer the dough to an oiled bowl, cover, and set aside for 1 hour.
2. Heat 1/2 cup of vegetable oil in a frying pan over medium-low heat. Sprinkle in the mustard seeds; when the seeds start to pop, stir in the green chile, ginger, onions, and curry leaves. Cook, stirring occasionally, until the onions are soft, about 5 minutes. Add the turmeric and a pinch of salt and cook for 1 minute more. Mix in the prawns and cook, stirring occasionally, until they are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes. Remove from the heat and set aside.
3. Divide the dough into 8 equal portions. Place one piece in the palm of your hands and roll it into a smooth ball. Lightly dust with flour, then place it on work surface and roll out the dough into a paper-thin round about 8 1/2 inches (22 cm) in diameter. Repeat with the remaining dough.
4. Heat a cast iron skillet or heavy frying pan over medium heat. Brush the skillet with oil or use cooking spray.
5. Stir the beaten eggs into the prawn filling mixture. Place a circle of dough into the preheated skillet. Spread 3 tablespoons of filling over the dough. Cook until the bottom of the bread has browned, about 5 minutes. Lower the heat and carefully turn the paratha over with a spatula. Cook for an additional 5 minutes so the prawn mixture is well stuck to the paratha. Flip the paratha over again and transfer it to a cutting board.
6. Roll the paratha into a cylinder shape to enclose the filling. Repeat with the remaining dough and filling. Cut each stuffed paratha in half to serve.

Grandma Goedker's Bubble Rolls

1 cup brown sugar
1/2 cup melted butter
2 tablespoons milk
2 (3oz.) box reg. vanilla pudding mix
2 loaves thawed, frozen bread dough


let bread dough rise, pinch into quarter sized cubes. Place 1/2 of the dough in bottom of buttered (glass works best) baking pan. (1 loaf for the bottom layer, 1 loaf for the top)
Cook butter, sugar, milk + pudding over med-hi heat until dissolved. Let cool. Pour half the mixture over the 1st layer of bread cubes. add remaining bread to make the 2nd layer. pour remaining mixture over the top. Let rise until doubled. Bake at 325 for 30 mins. let set for 5-10.
Invert onto platter to serve.

Monkey Bread

1 cup - Granulated Sugar

1 tablespoon - cinnamon, divided

4 - (7.5 oz) cans refrigerated country biscuits (10 biscuits per can)

1 cup - chopped walnuts, divided

1/2 cup - butter or margarine

1 cup - firmly packed  Light Brown Sugar

Instructions »

Preheat oven to 350° F. Lightly grease a 10-inch fluted tube pan.

In medium bowl, combine sugar and 2 teaspoons cinnamon. Cut biscuits into quarters. Roll each quarter in cinnamon/sugar mixture. Layer half of biscuits and 1/2 cup nuts in prepared pan.

In small saucepan over low heat, combine butter, brown sugar and remaining cinnamon. Cook, stirring constantly, until butter is melted. Pour 1/2 syrup over biscuits in pan. Layer remaining biscuits, nuts and brown sugar syrup in pan.

Bake for 30-35 minutes or until golden brown. Loosen edges of pan and invert onto platter. Serve warm.

Makes 16 serving