Outdoors-411.com

[Big John aka Mod 12]

I love biscuits and different types of bread. Here is an interesting Indian Fry bread. I've had it on a reservation once and this comes close. It's fun to do while camping.

The Honorable Brad Carson
United States Congressman, Oklahoma
Specialty Recipe
Indian Fry Bread


Fry bread is a staple in the diet of most Indian tribes. Although the recipe may vary slightly among tribes, this particular recipe is from the Navajo Tribe. It was obtained by my parents when they lived on the Navajo reservation in Arizona. The bread is excellent for serving with stew, beans, honey, or any other food.
Ingredients
2 cups unsifted flour
4 teaspoons baking powder
1 teaspoon salt
Pour ingredients into mixing bowl. Add warm water and stir until dough is consistency of bread. Let dough set for 30 minutes before rolling or patting out with hands.
Tear off balls of dough and roll or pat out with hand into pieces 6 to 8 inches in diameter and 1/4 inch thick. If rolled out on board, dust lightly with flour or cornmeal. Punch a hole in the center of each piece to make it cook more evenly and not burst due to air bubbles.
Fry one piece at a time in hot fat (400 degrees and about 2 to 3 inches deep) until light brown on both sides. Drain on absorbent paper and serve.
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Big John aka Mod 12

[Big John aka Mod 12]

I'd like to try this one in a dutch oven. It came from Ralph at another forum.

Basic Damper
3 cups (450g) self-raising flour
1 teaspoon salt
90g butter
½ cup (125ml) milk
½ cup (125ml) water, approx
Combine flour and salt in bowl, rub in butter. Pour in milk and enough water to mix to a soft sticky dough. Turn onto floured surface, knead lightly. Shape into 15cm round, place on baking tray. Using a sharp knife, cut a cross in top of dough about 1cm deep. Brush top with a little extra milk, sift a little extra flour over top. Cook in moderately hot (200-210degC) oven about 35 minutes or until damper sounds hollow when tapped.

Peppered Spinach and Fetta Damper
3 ½ cups (525g) self-raising flour
1 teaspoon salt
2 teaspoons cracked black pepper
1 tablespoon sugar
40g butter
1cup (200g) fetta cheese, crumbled
3 cups (210g) baby spinach leaves, chopped
½ cup (125ml) buttermilk
1 cup (250ml) water, approx
Combine flour, salt, pepper and sugar, rub in butter. Stir in cheese, spinach, buttermilk and enough water to make a soft, sticky dough. Turn onto floured surface, knead until just smooth. Divide dough in half, shape each half into a 10cm round, place on baking tray. Cut a cross in each about 1cm deep. Brush with a little extra buttermilk, sift a little extra flour over top. Cook in moderately hot (200-210degC) oven about 40 minutes or until damper sounds hollow when tapped.
*Try adding ½ cup lean diced bacon to the above recipe
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Big John aka Mod 12

[Todd]

Fry bread is one of my favorites. There are several fry bread posts around here somewhere, I think.

The spinach version sounds good, most of our fry bread tends to be a desert like substance.
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"Nothing is easier than spending public money. It does not appear to belong to anybody. The temptation is overwhelming to bestow it on somebody." - Calvin Coolidge

"I'm the guy that originally wrote the assault weapons ban" Joe Biden

[Big John aka Mod 12]

I've had it both as a dessert and as a compliment to cooked salmon. Slathering it with butter and covering it with powdered sugar or jam is nice.
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Big John aka Mod 12

[Coyotlviejo]

We like it out camping, too. If we're with a big group and we have to take turns providing dinner we usually do fry bread. Another more ancient variant that I also like is ash cakes. Make small balls of dough and drop them into the edge of your campfire ashes, or lay them on top of a flat rock surrounded by coals. If they burn around the edges, just crack them open and eat the heart. Best if made with cattail pollen.

Coyo~

[Todd]

[Big John aka Mod 12]

I use canola oil for everything that I don't use olive oil for. I just make the regular fry bread and since I've been dieting have quit making it all together. I will do a batch when I go to Canada camping. We put a little sugar in the dough for the dessert bread and then top with home made jams or syrup. We only keep real maple syrup on hand but make some fruit syrup when we have fresh fruit. The Italian thing you describe is like foccacia. I can see adding some Italian spices, garlic and cheese to the dough. We put olive oil on a plate and then add basalmic vinegar for the dipping.

I've quit using butter and bacon grease for frying. All the meats I saute for chili, goulas, and spag I use olive oil. I fry fish in canola oil and seldom do that. I grill mostly.
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Big John aka Mod 12

[Todd]

When you take yours camping, do you premix the dry ingredents ot just drag all the 'fixings' along with you?

Most of the times when I have taken it I was backpacking, so I premixed. Since our daughters came along most of our camping has been car camping. Which is great!

But with all the 'stuff' we end up taking now I don't see how we ever survived out of a backpack, now it barely fits in a van.
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"Nothing is easier than spending public money. It does not appear to belong to anybody. The temptation is overwhelming to bestow it on somebody." - Calvin Coolidge

"I'm the guy that originally wrote the assault weapons ban" Joe Biden

[Big John aka Mod 12]

We take everything in the car and premix. A lot of times we just buy when when we get to Canada. They have some neat stores up there. My wife and I take way more than we can ever eat. My buddy calls it our "Depression Mentality" but he borders on anorexia.
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Big John aka Mod 12

[Phil]

You know what I don't like about this section of the forum?

Evertime I come in here I leave hungry.

[Big John aka Mod 12]

I picked up a book at the library and it is titled "The Trailside Cookbook". It is a modern cookbook for hikers and campers and comes out of England. it has a good recipe for fry bread, damper bread, and bannock. I'm going to see if I can get this book through Amazon as it is pretty interesting. If it ever quits raining, I may just try a damper out in the backyard.
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Big John aka Mod 12