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  Added: Jul 11, 2006  •  Visited (2896)  •  Print version Print this recipe (118)  •  eMail recipe eMail recipe (1)  •  Write review  •  Not rated Rate this recipe
 
Fried Yeast Bread
(Floats)
What You Need:
  • ¾ to 1½ cups lukewarm water (110°F to 115°F)
  • 1 package active dry yeast
  • 3½ cups flour
  • 1 teaspoon salt
  • ½ cup lard, chilled and cut into ¼-inch bits
  • 2 cups vegetable oil

  • How To Cook:
    1. Pour ¼ cup of the lukewarm water into a small, shallow bowl and sprinkle the yeast over it. Let the mixture rest for 2 or 3 minutes, then stir to dissolve the yeast completely.

    2. Set the bowl in a warm, draft-free place (such as a turned-off oven) for 5 minutes or until the mixture begins to bubble and almost doubles in volume. (If no bubbles develop, discard the mixture and repeat the process with yeast from a fresh package.)

    3. Sift the flour and salt into a deep bowl and drop in the lard. Working quickly, use your fingertips to rub the flour and fat together until they look like flakes of coarse meal.

    4. Pour in the yeast and ½ cup of the remaining lukewarm water, toss together and gather the dough into a ball. If the dough crumbles, add up to ½ cup more lukewarm water, a tablespoon or so at a time, until the particles adhere.

    5. Place the dough on a lightly floured surface and knead by pushing it down with the heels of your hands, pressing it forward and folding it back on itself.

    6. Repeat for about 10 minutes, or until the dough is smooth and elastic. Sprinkle it from time to time with a little flour to prevent it from sticking to the board.

    7. Shape the dough into a ball and place it in a lightly greased bowl. Drape loosely with a kitchen towel and set aside in the warm, draft-free place for about 1 hour, or until the dough doubles in bulk.

    8. Punch the dough down with a single blow of your fist. For each bun, roll a small piece of the dough between your palms into a ball about 1½ inches in diameter.

    9. Arrange the balls about 2 inches apart on an ungreased baking sheet and set them aside to rise in the warm, draft-free place for about 45 minutes, or until they double in volume.

    10. In a heavy 12-inch skillet, heat the oil over high heat until it is hot but not smoking. On a lightly floured surface, roll 2 or 3 of the balls of dough into rounds about 1/8 inch thick and place them in the hot oil.

    11. Fry the floats for about 3 minutes on each side, turning them with a spoon and regulating the heat so they color evenly without burning. As they brown, transfer them to paper towels to drain while you proceed to roll and fry the rest.

    12. Traditionally the accompaniment to codfish cakes, floats can be served warm with Stamp and Go or as a bread with or without butter.

    To Make: about 18 three-inch rounds
    This recipe is also available in:
    Cuisine » Americas » Trinidad & Tobago
    Main Ingredient » Grains & Cereals » Flour
    Main Ingredient » Meat & Poultry » Lard & Fat
    Main Ingredient » Condiments » Oil
    Dish » Bread

     





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