*  Exported from  MasterCook  *

                           Sonoran Fry Bread

Recipe By     : Houston Chronicle, May, 1997
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3      cups          all-purpose flour
  1      tablespoon    baking powder
    1/2  teaspoon      salt
                       freshly ground black pepper to taste
  1      tablespoon    ground toasted cumin seed (cominos)
  1      cup           warm water
  8      cups          vegetable oil for frying

Mix flour, baking powder, salt, pepper and cumin. Slowly add water until
dough forms; it should be soft but not sticky. Knead gently. Let rest 15
minutes. Heat oil to 375 degrees. Roll dough out 1/2 inch thick and pull
off 3-inch square or round pieces. Drop into hot oil, a few at a time, and
let cook until they float to the top. Remove with slotted spoon. Drain.
Serve as a snack, with a salad or a meal.

"Prepared at the San Luis Resort and Conference Center in Galveston during

this year's Mardi Gras tribute to Mexico. The recipe is from Kathy Ruiz,
corporate executive chef for Landry's restaurants."

By Lou Parris <[email protected]> on May 13, 1997





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