Everybody's doing it. And I'm doing it too. Won't you fry bread, too? (Hint: It's soo worthwhile!)
So everybody IS doing it, frying bread, that is, and loving it too.
Julia Child does it. In the new hit movie Julie & Julia, she sizzles bread in a heavy cast-iron skillet.
Mattie Ross in True Grit does it. “The ‘corn dodgers’ were balls of what I would call hot-water cornbread. … [Rooster Cogburn] sliced up some of the dodgers and fried them in grease. Fried bread! That was a new dish to me.”
Uncle Ronnie does it. “I never use a toaster anymore!”
My own dad does it. “I didn’t know anybody in the last 150 years fried bread,” he said just before wolfing down three slices.
In the last year, I do it. Several times a week, just a small slice, maybe two. The toaster gave out before Christmas, there’s no reason to replace it. Like a child prioritizing her plate, I save the bread to eat last, it’s as good as dessert, often it IS dessert.
We do it. Won’t you do it too?
FRIED BREAD RECIPE
Time to table: 10 minutes
- Olive oil or for extra decadence, butter
- Firm, hearty bread, sliced 1/4” – 1/3” thick
Heat the oil til shimmery on medium high in a skillet. Rub both sides of each slice in the oil. Fry each side for a couple of minutes until crispy and golden brown. Serve hot.
Nibble on a slice, closing your eyes to give thanks that you're one of the lucky people enlightened to the primal pleasure of fried bread.
ALANNA’s TIPS This is a great way to spread one roll a long way. Just a slice or two is plenty to round out breakfast or to serve with a cup of soup or a salad for supper. Here, we’re partial to the whole-grain rolls with raisins and nuts from Whole Foods. Just one roll serves four. Slices of hearty bread from a loaf work too, just cut into halves or quarters before frying.
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