Mixing Ingredients

Whisk until thicken then mix with your hands or

mixer

Add More Flour... Slowly until it's no longer sticky

Mixing has two functions:

1. to evenly distribute the various ingredients and

2. allow the development of a protein (gluten)

network to give the best bread possible.

Each dough has an optimum mixing time depending

on the flour and mixing method used.

It is a balancing act as

too much mixing produces a dough that is very

extensible with reduced elastic properties

while undermixing may cause small unmixed patches

which will remain unrisen in the bread giving a final

loaf with a poor appearance inside.

Rising

Cover and Let it Rise for 30 minutes or longer. Depending if you forgotten about your rising dough haha jokes

Kneading

Kneading involves stretching and folding the dough in a rhythmical manner that develops the gluten in the flour and releases excess gas. Any large gas holes that may have formed during rising are released by kneading and so a more even distribution of both gas bubbles and temperature also results. The dough is then allowed to rise again and then kneaded again

dependent on the end product requirements

Dry Cooking Method (Deep Fry)

The bread must immediately begin to fry and

gradually turn golden. The correct temperature is,

perhaps, the most important point of the entire

process. If the oil is too hot, the food will cook very

quickly on the outside and the inside will remain

uncooked.

Cooling

Cool Fry Bread in a basket and let the grease drip

from the bread (Don't forget to get paper towels!)