- 1 cup warm milk
- 2 tsp. SAF instant yeast
- 2 tsp. dough enhancer (optional)
- 1 egg
- 1/8 cup oil-I use olive oil
- 3/4 tsp. sea salt
- 1/4 cup sugar
- 1/4 cup warm water
- 3 to 3-1/2 cups white bread flour
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I start with a Bosch bread mixer, although you could make this in a bowl. I put the yeast, warm water, salt, oil, and sugar in the bowl.
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I then add the eggs and lightly mix them in the Bosch so the egg does not “cook”.
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Then I add the warm milk and flour slowly. I continue to add flour until the bread dough pulls away from the sides of the Bosch bowl.
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Then knead the dough for about 7-8 minutes. I place the dough in a greased bowl and cover with plastic wrap.
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Let the dough rise until it's double the original size. Then punch down the dough and make it into loaves and place these in greased pans (this recipe makes two-1-pound loaves).
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I let it rise once again (using the same plastic wrap) until doubled in size.
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Remove the plastic wrap and bake them at (350°F) = (176°C) degrees for 27-30 minutes. I lightly butter the tops of each loaf after baking and remove them from the pans.
HOW TO MAKE SCONES aka Fry Bread
- I start with a very large skillet and heat the oil one to two inches deep until I can spritz a few drops of water into the oil ever so carefully, then I know it's hot enough.
2. You will start with one ball of dough about the size of a tennis ball, maybe a little smaller, but bigger than a golf ball.
3. Then mash the dough with the palm of your hand on a greased countertop and use a rolling pin to roll the dough from the center out. You keep rolling from the center out until they are very thin.
4. Then place them in the hot oil really carefully because the oil will splatter. Here's the deal, yes, it's a big mess, but I'm talking about memories right now.
5. Adults and kids always love hot scones. You fry them until they are golden brown, and turn them over to cook the other side until that side is golden brown too.