Fried Bread Sippets
Ingredients
Directions
Cut the bread into 2‑inch square pieces and shape them into triangles or crosses.
Heat some clean fat in an iron frying pan until hot.
Fry the bread pieces until they are a delicate light brown, about 15 minutes, turning occasionally.
Use a fish slice to remove the sippets and drain them well from the fat.
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.
Explore the science
What each ingredient does
- Bread
- Forms the crisp, golden sippets that are fried until light brown.
The step that matters
Frying until a delicate light brown. Frying at a steady heat in clean fat browns the bread's surface while the interior dries and crisps. Too hot browns it before it crisps through, and too cool leaves it greasy and soft.
“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.
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