|HISTORY||This recipe was received from Marilyn Harmon who reports that her great-aunt Catherine Plourde Lebel (b. Frenchville, ME) used to make this recipe for us as an after-school snack. She loved to cook and we children loved to eat. I was about 16 years old (in 1956) when she worked for my mother, and in one year I had gained 20 lbs.!!|
Dissolve dry yeast in lukewarm water with 1 tsp. sugar and dash of flour. Combine remaining ingredients; add yeast mixture. Knead gently and place in greased bowl. Cover and place in warm place. Let rise for 2 hours. Place dough on floured board and roll lightly. Cut pieces about 2" x 4". Leave pieces on board to rise for 1 hour. Fry in hot cooking oil 1" deep (the original recipe does not indicate how long). Remove from oil and drain on paper towels. Slice open lengthwise; spread with butter and enjoy.
I have had this recipe for years and have not tried to make this delicious fried bread dough. I plan to make an attempt during the approaching cold winter months. I wonder if this is an old French-Canadian recipe or something that Aunt Catherine picked up during the 50's.
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