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Tennessee Fry Bread Recipe

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You'll need only four ingredients to fix this time-easing bread. "We like it with scrambled eggs and fried potatoes for breakfast," remarks Theresa Sanchez from Franklin, Tennessee. Or dunk it in soup or serve it with coffee.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings

Ingredients

  • 3 tablespoons butter
  • 1 cup self-rising flour
  • 1/2 cup buttermilk
  • All-purpose flour

Nutritional Facts

1 serving (1 piece) equals 94 calories, 4 g fat (3 g saturated fat), 12 mg cholesterol, 239 mg sodium, 12 g carbohydrate, trace fiber, 2 g protein.

Directions

  1. Place butter in a 12-in. ovenproof skillet; place in a 450° oven for 2-3 minutes or until melted.
  2. In a bowl, combine flour and buttermilk just until moistened. Turn onto a surface dusted with all-purpose flour; knead 4-5 times. Pat dough to 1/4-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Place in a single layer in prepared pan; carefully turn to coat.
  3. Bake at 450° for 12-13 minutes or until golden brown. Yield: 8 servings.
Editor's Note: As a substitute for 1 cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Originally published as Tennessee Fry Bread in Quick Cooking July/August 2000, p47

Nutritional Facts

1 serving (1 piece) equals 94 calories, 4 g fat (3 g saturated fat), 12 mg cholesterol, 239 mg sodium, 12 g carbohydrate, trace fiber, 2 g protein.

Reviews for Tennessee Fry Bread

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
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MY REVIEW
Reviewed May. 30, 2014

"Holy crap! I tried this recipe out of boredom, thinking it wouldn't be worth a hill of beans. I used it as a base for Navajo Tacos, and it was good, but it's even better by itself. Make two pans--people will fight over it! Plus, it's not deep fried like traditional fry bread"

MY REVIEW
Reviewed Feb. 3, 2011

"The flavor you can get out of four simple ingredients is amazing! These were sooo good; crispy, chewy, and buttery all at once! I served them for lunch with beef salad. Yum!"

MY REVIEW
Reviewed Jun. 19, 2008

"Oh my goodness this was delicious. So fast and easy and full of wonderful flavor!"

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