---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Warm Springs Fried Bread
  Categories: Breads, Londontowne
       Yield: 6 servings
  
       3 c  Sifted all-purpose flour            1 ts Salt
       1 tb Butter                              2 tb Melted butter
       2 ts Baking powder                       1 ts Sugar
     3/4 c  (to 1c) Warm milk                   1 x  Fat for deep frying
  
   Combine dry ingredients; cut in butter. Add enough warm milk to make a
   soft dough, easy to handle. Knead on floured board until dough is very
   smooth and soft but elastic. Do not use a lot of extra flour.
   Divide dough into 6-8 balls and brush the tops with melted butter. Cover
   and let stand 30-45 minutes. Pat out each ball into a round, 5 or 6 inches
   in diameter and 1/4 inch thick. Fry in deep fat (preheated to 365
   degrees). Dough should rise immediately to surface. Cook until brown on
   one side, turn, and brown on other side being careful to not pierce crust.
   Drain on absorbent paper and serve hot.
   Mrs. Bernard Mahon
  
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