6 mins
Fried Bread
Recipe by Graham
A little out of fashion now, thanks to its high fat content, fried bread was a firm favourite on Northern European plates for many years. Duck fat is best if you can get it because it's actually quite healthy (in modest proportions). If you want a healthier alternative to fried bread, you might want to follow my recipe for Egg Fried Bread (French Toast).
If you feel that it's really too easy to have a recipe for fried bread, please read my introduction. There, I say that the only assumptions I have made about you, the visitor to NeedaRecipe.com, is that you know what an egg is, and that you can tell the difference between the sharp end of a knife and the blunt end! Because of this, you may find some of the recipes a little elementary. If this is the case, don't worry because it means that you have a head start on some of your fellow site visitors. Even visitors who have some basic culinary skills will find that this site contains plenty of useful ideas and short cuts that they have not come across before.
Fried Bananas 
Fried Cheese and Ham Sandwich Ingredients for Fried Bread
Currently displaying quantities in US Imperial Measurements
How to Cook Fried Bread
- Heat the fat in a frying pan until it is very hot (almost smoking). Meanwhile, pour the milk into a saucer or shallow dish and take two slices of thick cut bread and 'dunk' them on both sides in the milk. This prevents them from absorbing too much fat and keeps the middle of the bread nice and moist.
- Place the bread in the frying pan (stand back - it sizzles!), leave for about 30 seconds, then check the underside to see if it's browning. Keep checking until it is golden brown (it's easy to burn if you're not careful) then turn the bread over and cook the other side in the same way. You will almost certainly find that you have to add more fat as you cook, since fried bread does absorb it quite a lot.
GRAHAM'S HOT TIP:
If you want to add a bit of 'bite' to your fried bread, crush a clove of garlic and add some to the fat in the pan.
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