Another good reason to keep bread dough in your refrigerator. Most Sunday nights my little family gets together with my folks and brother’s family for supper. We take turns hosting and have done potluck style, cookouts, and picnics. But on the Sundays we stay home I serve a snacky type fare or yell “fend for yourselves.” Tonight I spotted the bread dough I made earlier in the week just sitting in my fridge begging to be eaten. I did use it Friday night to make a stromboli, a type of Italian “pizza” rolled up with no sauce, just cheese and salami. I serve the sauce on the side. So I wondered how this dough would taste fried up, sprinkled with cinnamon sugar, then drizzled with honey once torn open. I must say it was a hit! Perfect with a tall glass of ice cold milk. Put that dough in your refrigerator folks, it is great for a quick pizza, stromboli, fry bread, or baked up into a traditional loaf, it has been a lifesaver.
A grapefruit sized piece of dough from The Master Recipe of the Artisan Bread In 5 Minutes a Day
vegetable oil for frying
In a large iron skillet heat one inch oil to 325-350°. Pinch off walnut-sized pieces of dough and fry in oil, turning until golden brown. Drop in cinnamon sugar to coat well. Serve hot with a drizzle of honey and an ice cold glass of milk.
*1 c. white sugar + 1/4 c. cinnamon
Gotta Run… It’s baseball’s opening night here in DC.