Fried Bread
Ingredients
Directions
Prepare
Heat a frying kettle half full of fat over the fire until smoking hot.
Cut the bread into squares, triangles, or heart shapes.
Fry and drain
Fry the bread in the hot fat until golden brown.
Remove the bread with a skimmer and place it on brown paper to drain excess grease.
Use the fried bread for garnishing or fry small dice of bread to serve in soups.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Bread
- Its starch and moisture crisp and brown in the hot fat, giving a crunchy texture.
- Fat for frying
- Conducts heat quickly into the bread, browning and crisping its surface while cooking it.
The step that matters
Heating the fat until smoking hot. Fat that is not hot enough lets bread soak up grease before its surface sets, leaving it soggy and heavy instead of crisp.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
More fried bread recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.