Fry Bread

Ingredients:
1 cup of milk lukewarm (made with 1/4 cup instant dry milk and lukewarm water)
2 tsp. yeast or 1 envelope
2 Tbs. sugar
1/2 tsp. salt
3-4 cups flour
shortening or oil to fry it in (Crisco Preffered)

Method:
Sprinkle yeast in the milk, after a while watch for bubble and foam from active yeast.
Stir sugar and salt into the milk, then add 2 cups of flour and stir it in.
Slowly add some of the flour and begin to knead it in.
Let set 15 minutes to absorb water.
It might not take all the flour.
The dough should be very damp but not sticky.
Set in a greased bowl, cover and let rise for one hour in a warm but not hot location.
After it rises, punch it down, and split the dough into 2, then each of those pieces in 2, then each of those pieces in 2.
There should be 8 balls total.
Roll the pieces into a ball shape and pat and pull them flat.
Cut 3 or 4 lines through the dough and stretch it out slightly.
Set the pieces aside and heat up the oil.
Again, traditionally, Crisco is used because it keeps well, although some people like to use canola oil.
Put 3 inches of oil in a heavy big skillet.
Heat it up.
When the oil is hot*, put in the dough, a couple pieces at a time.
Adding too much at once reduces temperature and causes greasy breads.
Fry until it’s golden on one side, flip over and fry the other side.
When it’s golden on both sides, pull out and set to drain on a couple paper towels.