Grilled Fry Bread

As summer is winding down...we are not ready to wind down in the entertainment department whatsoever. Our days here in the Northwest are bright and sunny! Since we tend to fly by the seat of our pants quite a bit, I love keeping FRY BREAD in the fridge on hand. As long as it is sealed tightly, it lasts up to five days...maybe even longer...! Just bring it to room temp before you are ready to grill and you will be set.

Although the focaccia recipe is really yummy grilled, you may get a bit frustrated with it since it is a bit more "runny". This recipe is a much "sturdier" dough and will offer much more wiggle room if you are not a lover of bread making...YET! :}
YES, fry bread is supposed to be fried and we do fry it, but it is THE PERFECT bread for grilling!

A couple of weeks ago, my sweet friend, Tammy came over for a last-minute dinner. Her hubby had band practice and my hubby was at work, so with not long to prepare, I grabbed the bread from the fridge, pesto and Parmesan cheese, leftover watermelon balls and lemonade...oh and a bit of zucchini from my Momma. We sat out on the deck and had a lovely evening visiting!! It wasn't planned, but it was so nice to be able to just grab something and sit and enjoy a friend I rarely get to spend time with. Tammy...thank you for your friendship!


Grilled Fry Bread
Lisa Pearson

Ingredients:
2 cups really warm water

2 Tbsp. sugar

2 Tbsp. dry yeast

2 Tbsp. olive oil

2 tsp. salt kosher salt or sea salt

¼ cup nonfat dry milk

6 cups flour

2 tsp. baking powder

Directions:

*Combine all ingredients together in the bowl of a stand mixer with the dough hook attached.

*Let the yeast start to bubble

*Blend the flour and the baking powder together in a bowl

*Add the flour mixture the bowl with the yeast mixture

*Turn on the mixer and mix until the dough comes together

*Place the dough in an oiled bowl and turn to coat…making sure the dough is greased like a PIG!

*Cover with plastic wrap or a moist towel

*Let rise for about 45 minutes

*Pinch off dough and flatten it while you pull it a bit to make discs



*Oil the bottom and place on HOT GRILL. {I get the grill hot and then turn it down to medium while I grill the bread}



*Grill for a few minutes keeping your eye on it

*Flip over and generously brush on olive oil…close the lid {I was making pesto pizza, so I put on olive oil and then added prepared pesto}



*Grill it until it is brown and crisp on the bottom!



Place grilled bread into tin foil and make a pouch to keep it toasty until you are ready to serve it up!

Variations:

*Serve plain Jane

*Top with campfire taco meat and taco toppings

*Make individual gourmet pizzas

*Serve as a side to Italian food

*Garlic and kosher salt infused olive oil sprinkled Herbes De Provence

*Spread with melted butter and a TON of cinnamon sugar and then more cinnamon sugar after the initial coat has soaked into the BUTTER!

A FAVORITE: I LOVE letting the bread sit outside to rise on a warm summer day. It reminds me of my Grandma who would let her dough rise outside on her little balcony! :}



On our MENU FOR tonight:

Sparkling LEMONADE with mint and lime

Fresh Crab Louis {THANK YOU BUNNY FOR THE CRAB!!!}

Plain Jane Fry Bread

Hubby's Homemade ice cream and banana nut bread {THANK YOU, MOMMA!}

Happy Tuesday!

Shared with: titus 2sday, picket fence, comfy in the kitchen, stone gable

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