this recipe looks really good but I have not tried it yet.http://www.cheftalk.com/forums/pastr...ner-rolls.html
now if you are not freaked out by deep frying bread, i can also give you some recipes for bakes like you will find in some West Indian countries.
they can be quite exquisite if done properly, not as greasy as you would think and very addictingBakes
Ingredients2 cups flour
2 tsp double-acting baking powder
1 tsp salt
2 tsp lard, chilled and cut into ¼ inch bits
2 tsp sugar dissolved in ¼ cup of cold water
Vegetable oil for frying
Makes about 9, 3-inch bakes.Bakes - Alternative RecipeRecipe compliments of "A Taste of Guyana" - Dr. Odeen Ishmael.Ingredients
- Sift the flour, baking power and salt together into a deep bowl and add the lard.
- Working quickly, use your fingertips to rub the flour and lard together until it looks like grains of coarse meal.
- Pour in the sugar and water mixture all at once, toss together and gather the dough into a ball. If the dough crumbles add a little more cold water, a teaspoon or so at a time, until the particles adhere.
- For each biscuit, pinch off about 2 tablespoons of dough and pat into a ball. On a lightly floured surface, roll each ball into a round about 3 inches in diameter and ¼ inch thick.
- Pour oil into a heavy 10- to 12-inch skillet to a depth of about ¼ inch, and heat until it is hot but not smoking.
- Fry the bakes, four or five at a time for about 3 minutes on each side, turning them with a slotted spoon, and regulating the heat so that they colour richly and evenly without burning.
- As they brown, transfer them to brown paper to drain. Serve the bakes warm, or at room temperature, with butter or cheese.
- 2 cups flour
- 2 tsp baking powder
- 1 tsp margarine
- ½ teaspoon salt
- 2 tsp sugar
- 2 eggs
- ½ cup milk
- ½ cup water
- Oil for frying
Note: Best served with fried salt-fish.
- Sift flour and baking powder.
- Rub in margarine, salt, and sugar.
- Combine mixture with eggs, milk, and enough water to make a soft pliable dough. Knead.
- Break off pieces of dough. Roll into balls. Flatten into circles about a quarter of an inch thick and 4 inches in diameter, or the size of a small or medium-sized pizza, and cut into 8 triangles for a prettier look.
- Fry bakes in hot oil until golden. Drain.
the above recipes come from Guyana Outpost: Wayne's Guyana Page
here is a trini recipe (an d a pic of a bake and shark sandwhich)For Bake:
2 cups flour ( all purpose)
3/4 tsp salt
1 tsp baking powder
1 tsp yeast
1/2 tbsp sugar
2 cups water
oil for fryingMix the ingredients for the bake and leave to rest for 30 minutes.ake balls about three inches in diameter
Then flatten out to about 1/4 of an inch thick
.You can vary the size according to how large or
small you want your fry bake to come out.Fry on both sides until golden brown. Notice how it swells
and here is a final recipe for the trini style bake, follow the same instructions as when making the above trini style bake recipeFry Bake:
3½ cups flour
½ cup wheat flour
4-5 tsp. baking powder
1 tsp. salt
1½ cups water or slightly more
1 tbsp. sugar
Oil for frying (bake)
the above tWO recipes and pics come from Simply Trini Cooking
on all these recipes knead dough until smooth about 10 minutes or less
and rest at least 30 minutes
handle as little as possible when ready to fry
in general with htis type of thing, handling needs to be followed by a resting time. handling does something to the gluten which will toughen breads and keep them from being the texture you desire
when frying u ahve to turn them once...
a recipe from www.trinigourmet.com
...Float (Fried Bake)
4 cups flour
1 1/2 tsp salt
4 tsp baking powder
oil for frying
same method as before
remember when making bakes to turn once while frying