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Instructions |
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Dissolve yeast in warm water (110°F). Stir in sugar and salt. Set
aside for 5 minutes to allow yeast to foam. Add flour and oil; stir
flour into liquid mixture. Turn dough out onto a lightly floured
work surface and knead until texture is smooth (about 5 minutes).
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Put dough into greased bowl, cover, and allow to rise until doubled
in size (about 90 minutes). When doubled, punch dough down and
knead in 1/2 c. cornmeal. Knead until smooth (about 3 minutes).
Let pieces of dough rest while oil heats in an iron skillet to the
boiling point (about 365°F).
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Fry 5 to 6 pieces at a time until golden brown, just a few moments.
If there are leftovers, warm for breakfast and shake in powdered
sugar.
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Separate dough into two balls. Work with one ball at a time. Cover
resting ball with towel. Roll dough into 12 inch diameter circle, 1/2
inch thick. Cut into 2 inch squares.
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Originally Submitted
5/20/2011
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