Reviewed: Oct. 24, 2009

This recipe was the best I found so far to serve my memory of an outstanding New Zealand fried bread I've eaten years back. Our family really enjoyed it but we used about a half cup more of flour so it wouldn't be so sticky. I've made this a handful of times already.

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yummytummy

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Reviewed: Sep. 21, 2009

just love this recipes there are so many different ways to make these and use them i added a little more sugar and some cinnamon and served them to the grandkids with pancake syrup and a little powdered sugar it was a HUGE hit I have to keep making them so many different variations try them as herber add a little thyme and rosemary...wonderful

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bzelove2

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Reviewed: Sep. 8, 2009

wonderful i will make it again.

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carrie

Cooking Level: Intermediate

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Reviewed: Jun. 29, 2009

Pretty good, have made it twice now. Although I tried using them instead of dinner rolls when serving meatloaf, but my partner said that he found it didn't go so well. The first time we served it however was with soup and it was fantastic to dunk with. I have frozen some that we had extra and am going to attempt using it as part of a dessert which I have done with another fry bread recipe, serving it with fruit and cream. I suspect it should taste good!

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ChrysintheKitchen

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Reviewed: Mar. 8, 2009

Excellent! I followed the recipe exactly. Unfortunately, I don't have much frying experience so my bread came out uncooked in the center. I think I had the oil too hot. However, those that were done all the way were wonderful and will become a staple in my home.

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Nezumi

Cooking Level: Intermediate

Living In: Reno, Nevada, USA

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Reviewed: Mar. 7, 2009

I made it and thought it was really good but, next time I make it i think i will add a little more sugar and make my dough more flat. It is really good with strawberries on it

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shawna8

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Reviewed: Mar. 7, 2009

of course I find anything fried yummy, and this was great too. I mixed with my bread hook, and used whole wheat flour. I hand-flattened my first three too thick (I drop them in three at a time to keep the oil from cooling down too much), so I rolled them thinner and they ended up puffing up! I filled a few of them with cream cheese, which made them pastry-like. A few others I filled with cheddar cheese. I made them to go with chili, but they were great just to nibble on dipped in dijonaise mustard. A keeper, and so quick!

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jaimnpow

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Reviewed: Feb. 5, 2009

Excellent and easy recipe thanks! Kids LOVED it

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LOUDNOYES

Cooking Level: Intermediate

Home Town: New York, New York, USA

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Reviewed: Jan. 22, 2009

excellent!!!! however i add cinnamon or somtimes garlic salt... my kids love them!!!!!

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wendyrenee

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Reviewed: Dec. 26, 2008

This was a hit with Christmas breakfast. We couldn't have biscuits because my oven conked out, but no one missed them. Thanks!

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ADRIENNE27

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

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Reviewed: Dec. 24, 2008

Like fry bread, only just a tad sweeter. I fried them in hot grease and rolled in cinnamon-sugar and we ate them like donuts. Oh, so good.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Dec. 24, 2008

I used brown sugar, and a little bit more than called for by the recipe. The result was a breakfasty bread with a hearty taste and texture reminescent of oats.

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Arianna Ward

Cooking Level: Intermediate

Living In: Auburn, Alabama, USA

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Reviewed: Nov. 15, 2008

These were very easy to make, and quite tasty with jam. I think next time I will try different spices or additional ingredients (they seem a little too plain for my taste, although my husband loved them).

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BECKMARK

Cooking Level: Intermediate

Home Town: Edwardsville, Illinois, USA

Living In: Mount Olive, Illinois, USA

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Reviewed: Nov. 1, 2008

Looking for something quick and easy for breakfast and these fit the bill. I think I made them way way too large, so they were the size of biscuits, but they still came out delicious. Chewy, with just a touch of crunch on the outside from frying. We had these with homemade jam and coffee this morning, and I will definitely be making again. This might be my bread dish for Thanksgiving, they were so good! Thank you for a quick, easy, wonderful recipe.

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rosyshell

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Reviewed: Jul. 13, 2008

Easy to make, came out great. I will add something to it next time to try to kick up the flavor a bit. Thanks for the recipe.

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Metnav87

Cooking Level: Intermediate

Home Town: Inverness, Florida, USA

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Reviewed: Jun. 11, 2008

delicious. i actually grilled mine in a frying pan, it takes quite a while to get the inside cooked but they remind me a biscuits.

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looceeluva

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Reviewed: May 1, 2008

I made this for an ethnic food party at my daughter's school...sorry, but I didn't think it tasted like anything :( there was no flavor. I did everything as directed expect for the formation of the bread pieces. I fried them as small golf ball size instead of flattening them out.

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Sweets28

Cooking Level: Intermediate

Living In: Kailua, Hawaii, USA

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Reviewed: Apr. 11, 2008

Very good! Made a few changes: halved the sugar, added ground pepper and ground coriander. Soft and addictive!

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Cole

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Reviewed: Jan. 14, 2008

Simple & delicious! I'm definitely going to try adding "ingredients" in the future.

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Ann Buttler

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Reviewed: Sep. 21, 2007

This bread is all about texture and what you can do with it. Eat it with jelly, or add ingredients to it like green onions and cheese, or eat it with gravy! I could go on because the possibilities are endless!!! Crisp on the outside, chewy on the inside! Oh so good!!!

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KANDMKNIGHT

Cooking Level: Expert

Home Town: Wytheville, Virginia, USA

Living In: Nashville, Tennessee, USA

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Portuguese Fried Bread

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