Don't bake it---FRY it. This is the BEST fry bread ever!!! There is no sugar in the dough, so it will cook through without over browning. I use it right from the fridge. Oil/grease your hands and squeeze off a small piece, about the size of a ping-pong ball. Squish it a little flat--or don't. Drop in 350 to 375 degree oil and fry to golden. They hold the heat a long time so you don't have to rush to the table. They call out for a savory, rich, meaty topping. Like pull apart and spoon in filling kind of topping. If you are the orderly type you may have to knead in a little flour so it won't be so sticky. I didn't notice a big difference between squished and just squeezed. The rough, squeezed pieces can't be too big or the inside might blow out the side as it cooks. No real harm done, but it doesn't look so good. "Frogs," my MIL calls these - fried dough. Thanks for the inspiration, I hadn't thought to use this recipe like that - but I'll definitely give it a go next time I have some no-knead dough in the fridge... PJH

• Reply