Fried Bread Sippets
Ingredients
Directions
Prepare
Cut the bread into pieces 2 inches square and shape them into triangles or crosses.
Fry
Heat fat in an iron frying pan until hot.
Fry the sippets until they are a light brown, about 15 minutes, turning occasionally.
Use a fish slice to remove them and drain 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 sippets, which crisp and brown in the hot fat to give a crunchy texture.
- Fat
- Conducts heat to the bread, browning its surface and crisping it while adding richness.
The step that matters
Draining well after frying. Excess fat left on fried bread makes it greasy and soggy as it cools. Draining on a rack or absorbent surface lets the surface stay 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.
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