How to cook fried bread

How to Make THE BEST HOMEMADE BREAD YOU WILL EVER EAT

If you would like whole wheat bread. Replace 1 cup of all-purpose flour, with one cup whole wheat flour.

This recipe can be used for hot roles or cinnamon rolls to your liking.

About THE BEST HOMEMADE BREAD YOU WILL EVER EAT

How to cook fried bread

Super Flavorful White Chicken Chili Recipes

Warm and comforting, white chicken chili is returning to dinner rotations. It’s great for game day or on a cold evening because it’s hearty and full of flavor. Filled with white beans and chicken, it’s a delicious alternative for those who don’t like ground beef, red meat, or tomatoes. If you’ve never had white chicken […]

How to cook fried bread

17 Sausage Recipes for Every Meal

Italian sausage, breakfast sausage, spicy sausage, turkey sausage – there’s a sausage recipe for every meal (except dessert because that would be weird). Sausage adds flavor, texture, and a hearty protein to your favorite recipe. Not only that, it’s an easy way to change things up from the usual chicken or beef. So run to […]

How to cook fried bread

22 Insanely Good Apple Desserts

Come fall, it seems everyone is searching for a new apple dessert recipe. You ask, we deliver. We’ve gathered 22 of our favorite apple desserts that are filled with sugar, spice, and everything nice. Desserts like apple crisp, caramel apple dump cake, apple cake, apple cobbler, and more. They’re sweet, spicy, and just scream fall. […]

How to cook fried bread

What exactly is a “naughty breakfast”?

Well, I exercised “moderation” today, and indulged in some bacon fat.

As an Amazon Associate I earn from qualifying purchases.

Well, maybe I am, just a little–because I probably shouldn’t have fried my piece of homemade bread in the bacon fat–but it was SOOOOOO GOOOOOOD! The bread became so crispy and was full of bacon flavor. And that egg was just perfect on top! However, I only had one egg when I could easily have had two, so I actually could have been even more naughty.

I know now that it’s all my father’s fault, “Try some fried bread”, he said. I was only a little girl, how was I to know? I tried it and I loved it. That was it, I was hooked.

Meet my crazy Dad as he shows you how to make his favorite pasta dish!

How to cook fried bread

This isn’t only a British thing, though; I hear they’re naughty “down south” too, so I’m in good company. Even Bon Appètit featured an article named, 15 Ways to Use Bacon Fat, so maybe I’m being a little hard on myself.

I haven’t had fried bread in years, honest. So if I only make it, say–once every 5 years, then it’s okay, right? I’d say it’s perfectly permissible to be naughty once in a while.

Excuse me while I go mark my calendar.

How to cook fried bread

Fried Bread (British Style)

  • bacon (I use naturally cured, nitrate/nitrite free)
  • bread, preferably homemade
  • egg
  • salt and pepper, to taste

Fry the bacon, reserving the fat in the (preferably cast iron) pan.

Next, fry the bread and egg in the bacon fat, side by side. The bread should turn a lovely golden brown color; cook the egg as desired (or you can soft-boil it, poach it, etc.)

Place the fried bread on a plate and top with the egg, and a side of bacon.

Serve immediately with a steaming, hot mug of tea.

If you’re into fried eggs for breakfast, you may also be interested in my recipe for potato scones (which aren’t really scones at all). These are also incredibly delicious when fried in bacon grease!

How to cook fried bread

Don’t miss another recipe or travel post; sign up for my free subscription below!
I promise not to sell or share your info, ever.

Fry bread is a Native American quick bread that can be served sweet or savory. Try it drizzled with honey and served alongside stew or braised beef. It’s also served in Oklahoma and Colorado as an “Indian taco,” topped with ingredients like ground beef, shredded cheddar, lettuce, tomato, and salsa that would normally be served in a hard taco shell.

Gallery

Recipe Summary test

Ingredients

  • 3 cups all-purpose flour, plus more for dusting
  • 1 tablespoon baking powder
  • 1 tablespoon granulated sugar
  • 2 teaspoons coarse salt
  • 1 cup whole milk, room temperature
  • 1/4 cup warm water, plus more as needed
  • Safflower oil or lard, for frying
  • Unsalted butter, honey, jam, and confectioners’ sugar, for serving
  • Step 1

Whisk together flour, baking powder, sugar, and salt in a large bowl. Add milk and water, stirring with a fork until a sticky dough forms. Transfer to a floured work surface and knead a few times with floured hands just until smooth (do not overwork or bread will be tough). Return to bowl and cover with a kitchen towel; let stand 30 minutes.

Heat 1 inch of oil to 365 degrees over medium-high in a heavy pot or deep-sided skillet. Pinch an egg-sized piece of dough with your fingers and flatten to an approximate 6-inch round (keep remaining dough covered and dust hands with flour if dough sticks). Cut a small slit in center of round with the tip of a knife (this will ensure the bread cooks evenly). Carefully lower into oil and fry, turning once, until puffed in places and golden brown on both sides, about 4 minutes. Drain on paper towels and repeat with remaining dough (return oil to 365 degrees between batches). Serve warm or at room temperature with butter, honey, jam, and confectioner’s sugar.

You’ve probably already been introduced to the delight that is fried bread—you just didn’t know it yet. Most classically served as part of a full English breakfast or Irish fry-up, fried bread (also known as fried toast) is a slice of bread pan-fried in butter, oil, or lard. Fried bread also allows for both sides of the bread to crisp—it’s basically a grilled cheese or pressed sandwich without all those pesky fillings. Some may be inclined to treat fried bread like those oh-so-trendy flashy toasts and top it with avocado or, God forbid, pastel-dyed cream cheese, but I don’t recommend it. Fried bread is best served straight up, and used to mop up the yolks of a sunny side up egg or two.

Drop a knob of good butter or a heavy splash of olive oil into a pan and heat over medium until hot. Grab two pieces of bread, be they thick slices of sourdough or squishy white; whatever you have in the freezer will do just fine. Drop the bread in the pan and let it cook undisturbed for 2-3 minutes. Peek underneath the bread, looking for a deep gold flecked with dark brown. Flip the bread. If the pan is beginning to look dry, toss in a bit more butter or oil on the side of the bread and give the pan a good shake. Another 2-3 minutes and the second side of the bread should be sufficiently charred and glistening with fat.

Slide the fried bread onto a plate. That plate can be empty, or it can be filled with other things that are parts of a complete breakfast: the aforementioned sunny side up eggs, sausages, fried potatoes and onions, perhaps something green. If you prefer to make a meal of fried bread, dive in immediately with a hot mug of coffee on the side.

For those in search of something sweeter, roughly chop a few ounces of bittersweet chocolate while the bread fries. The moment the warm bread hits the plate, cover the exposed side in chocolate. Allow the chocolate a moment to start melting, then add a light dusting of sea salt.

Often in big restaurants and hotels you get nice slices of golden crispy fried bread.
I’ve tried it at home by frying bread in the frying pan but it just becomes soggy with oil. I’ve also tried toasting it then frying it, it’s better as it does not absorb so much oil, but I’m sure they don’t go to the trouble of toasting it before frying in restaurants.

So what’s the secret to making crispy golden fried bread?

Comments

Shrike Posts: 15,987

Often in big restaurants and hotels you get nice slices of golden crispy fried bread.
I’ve tried it at home by frying bread in the frying pan but it just becomes soggy with oil. I’ve also tried toasting it then frying it, it’s better as it does not absorb so much oil, but I’m sure they don’t go to the trouble of toasting it before frying in restaurants.

So what’s the secret to making crispy golden fried bread?

Lard, lots of it.
About 250ml heated to bubbling point, then throw in a few slices of Mother’s Pride (crusts removed and bread trimmed to delicate triangles).
Remove triangles, bung in toaster, then bake at 190 for 30 minutes.
Reheat lard and throw triangles in until crispy.
Remove, dry on kitchen towels.
Allow lard to cool to “cup of tea” temperature.
Pour into builders tea mug,
Dip triangles in and scrunch away whilst watching Jeremy Kyle repeats.
Priceless 👍

Isambard Brunel Posts: 6,598

Take a clean/empty non-stick pan and a slice of bread. Butter one side uniformly with soft butter (at room temperature) and then place it onto the pan butter side down. Now carefully butter the top side whilst in the pan without squashing the bread with the tip of the butter knife. Cook on a low heat for a long time and just let the butter soak into the bread and prevent it sticking to the pan, plus a low heat helps dry the bread out inside. When the bottom side is golden, turn the slice over and cook the other side. How much butter you use is up to you, but sometimes less is more.

You can also do the same kind of thing with olive oil. I find that if you pour the oil into the pan (you only want to use a tiny bit, not submerge the bread into a pool of oil), the bread soaks it up unevenly, which makes the end result not so good.

If cooking a fry-up, you can also drop the buttered bread onto the juices that have run out of the bacon, tomatoes and mushrooms once you’ve moved them (cooked) out of the pan, but you don’t want there to be a pool of liquid at the bottom, just some residue thin enough for the bread to soak up. This will extend cooking time because the water in the juices needs to evaporate, and the surface can burn more before the butter goes crisp and golden, but it does taste divine. I don’t like doing this with the slimy gunk that comes out of sausages though.

Just practise cooking a few slices on their own in an empty pan to work out how much butter to use and how golden to cook them. By the time the slice is cooked both sides, there should barely be a thin residue of the butter/oil left on the pan, so you can put the next slice straight down on it.

barbeler Posts: 23,828

Fried dough of various types is ubiquitous nationwide (as well as around the world), whether made at home or acquired at one of countless county fairs. This recipe is similar to the modern one for fry bread (or frybread), a version of which has been a key part of Navajo tribal tradition since the 19th century. Other cultures have their own names for this crispy/tender treat, including frogs, beaver tails, elephant ears, and pizza fritta (made with yeast). Want to make your own fried dough at home? While most fried dough cooks in deep fat, this easy version uses just 1/4″ of vegetable oil: no deep-frying necessary.

How to cook fried bread

Ingredients

  • 2 cups (240g) King Arthur Unbleached All-Purpose Flour*
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 2 tablespoons (28g) unsalted butter, cold, in 1/2″ cubes
  • 3/4 cup (170g) water, lukewarm

Instructions

Mix the flour, baking powder, and salt.

Work in the cold butter, using a pastry blender, your fingers, or a mixer.

Stir in the warm water to make a soft dough. Cover and let rest for 15 minutes.

Divide the dough into eight pieces. Working with one piece at a time, roll into a thin 5″ round, about 3/8″ thick.

Perfect your technique

How to cook fried bread

County Fair Fried Dough

Heat about 3/8″ vegetable oil to 375°F in an electric frying pan, or in a pan over a burner. If you’re using a 10″ diameter pan, this is 2 cups of vegetable oil. If you’re not using an electric frying pan, use a candy thermometer to take the temperature of the oil; or guesstimate it by seeing if the first piece of dough fries nicely in the time specified.

Pick up one dough disk, and carefully lower it into the pan. Let it cook for 60 seconds (it’ll puff up on top and become light brown on the bottom), then flip it over and cook until light brown on the other side, about 60 seconds. You don’t want to cook these too dark; they’ll become overly crisp.

Remove from the oil and set on a paper towel-lined baking sheet. Place in a 200°F oven to keep warm while you make the remaining fried doughs.

Serve warm, with maple syrup or cider syrup; confectioners’ sugar, or cinnamon sugar; or the topping of your choice — some folks enjoy a savory version, with marinara sauce and cheese.

Tips from our Bakers

Peanut oil is our favorite deep-frying oil; it has a higher smoke point and neutral flavor.

Looking for a gluten-free version of this recipe? Find it here: Gluten-Free Fried Dough.

How to cook fried bread

Lángos is a classic Hungarian fried bread, sold everywhere by street carts and vendors. It can be topped with a variety of ingredients but is usually eaten as is. Fluffy and light, this favorite fair food is made from yeasted dough and often with additional mashed potatoes to make krumplis lángos (potato lángos).

Traditionally, when Hungarian people used to bake bread in communal brick ovens, they'd save a piece of dough and bake it off in the morning for breakfast. This piece of breakfast bread gradually evolved into a deep-fried snack like those found in other countries that share cultural backgrounds with Hungary like Turkey, Serbia, Slovakia, Romania, the Czech Republic, and Austria.

These popular snacks are usually served rubbed with garlic, sprinkled with salt, and with some combination of sour cream, onions, kefir, sausage, eggs, yogurt, cheese, ham, or bacon. Our flavorful recipe uses the potato addition and serves it with garlic and salt. This wonderful bread is a great accompaniment to soups, like korhelyleves, and wonderful to enjoy on its own. Eat the lángos freshly made, as it will get mushy when cold; if you made too much dough and don't need to fry many discs, you can keep the dough in the refrigerator for up to a week.

How to cook fried bread

Along with being a staple in the South, okra is also grown in Oklahoma, where Ree Drummond plants the summer vegetable in her garden. She can often be found eating fresh okra raw with just a sprinkle of salt (if this is new to you, it’s a must-try). But whether or not you’ve had raw okra, you’ve probably seen okra cooked in some shape or form. It can be found grilled, pickled, or stirred into gumbo. But one of the most popular ways to cook okra is to fry it. Fried okra is a delicious summer appetizer or weeknight Southern comfort food side dish—when it’s done right (aka no slime). While okra sometimes has a bad reputation for being slimy, when it’s fried this way, there’s no slime in sight. In fact, this fried okra has an incredible extra crispy, golden crust that comes from a blend of seasoned cornmeal. It’s simple, flavorful, and easy to devour.

How do you make fried okra from scratch?

Fried okra is so easy to make! You don’t even need to go through all the steps of a classic dredge. The bite-sized okra is quickly dipped in egg, then tossed in a zip-top bag with a breading mixture made from a combination of cornmeal, flour, and cayenne pepper. To get the crispy coating, the okra is fried in piping hot oil for just a couple of minutes. It’s best served warm with a sprinkle of salt.

Do you thaw frozen okra before frying?

We prefer fresh okra for its texture and flavor, but if you’re in a pinch, you can use frozen okra instead. Frozen okra needs to be thawed completely before cooking, but just be warned, the thawed okra will be wet (which can make it mushy). We recommend draining it and patting it dry completely with paper towels before breading and frying.

Why is my okra slimy?

It’s true: Okra has a tendency to be slimy when it’s cut. And the longer it sits cut open, the slimier it will be. So, the best way to prevent the unwanted texture is to slice it just before eating or cooking. Look for fresh okra in July and August (the smaller pods will be tender and less woody) and dry it to prevent it from becoming slimy. If you can only find frozen okra, drying it is even more important. You’ll also find that cooking okra over high heat or frying it will produce the best tasting okra without any of that slimy texture.

Published
Categorized as IT