Please note: this thread is about ordinary bread fried in a pan, to make toast without a toaster. It’s NOT about “frybread”, Indian or otherwise.

I’m going to try this.

“You’ve probably already been introduced to the delight that is fried bread—you just didn’t know it yet. Most classically served as part of a full English breakfast or Irish fry-up, fried bread (also known as fried toast) is a slice of bread pan-fried in butter, oil, or lard. Fried bread also allows for both sides of the bread to crisp—it’s basically a grilled cheese or pressed sandwich without all those pesky fillings. Some may be inclined to treat fried bread like those oh-so-trendy flashy toasts and top it with avocado or, God forbid, pastel-dyed cream cheese, but I don’t recommend it. Fried bread is best served straight up, and used to mop up the yolks of a sunny side up egg or two…”

https://www.google.com/amp/amp...living-its-best-life

“…You know how when you make a grilled cheese, the bread gets all glistening and golden and crispy and delicious?

Newsflash: You don't need to make a grilled cheese to get bread like that. You just need to start frying your bread instead of toasting it…”

https://www.google.com/amp/s/w...ead-recipe-video/amp

This message has been edited. Last edited by: Pipe Smoker,

I do that often, only I use butter. I've never tried using oil or lard.

I like my toast properly crisp (but soft on the inside). And I usually prefer thick cut slices (around here aka Asian toast or Texas toast cut - although in Texas I guess it would just be toast).

Sometimes, I'll cut a hole in the middle of the toast and fry an egg inside (over easy).

I love well prepared toast, with good butter and sometimes a good marmalade.

AKA “Toad in a hole”.

I put a big plop of butter in a skillet over medium heat. (It's more better this way than trying to spread the butter on the bread.) When the butter melts and gets hot, add your slice of bread. Watch it carefully so it doesn't burn. When brown, remove the bread, spread the remaining butter around a bit and cook the other side of the bread.

Not heart healthy but very yummy.

I like to beat an egg and soak the bread in it before frying, maybe with a little cinnamon sprinkled around.

Best served with maple syrup and a side of bacon.

I think there's a name for it, but I can't remember right now.

quote:

Originally posted by Pipe Smoker:
it’s basically a grilled cheese or pressed sandwich without all those pesky fillings

The author of the article lost all credibility with that sentence.

quote:

Originally posted by V-Tail:
I like to beat an egg and soak the bread in it before frying, maybe with a little cinnamon sprinkled around.

Best served with maple syrup and a side of bacon.

I think there's a name for it, but I can't remember right now.

French toast?

Frying is also by FAR the best way to make croutons.

Good bread fried in butter makes croutons 1000x times better than any toasted or baked crouton.

quote:

Originally posted by Pipe Smoker:

quote:

Originally posted by V-Tail:
I like to beat an egg and soak the bread in it before frying, maybe with a little cinnamon sprinkled around.

Best served with maple syrup and a side of bacon.

I think there's a name for it, but I can't remember right now.

French toast?

Yeah, I think that's it.

The fried bread I really, really like is Navajo fried bread. Totally different from the stuff I see in this thread.

I once drove 250 miles out of the way to get some of it at an Indian cafe on the reservation.

Hush Puppy

When I used to go fishing in Canada our guide would make shore lunch on one of the islands. Part of the meal was french toast that was fried in the grease leftover from frying the fish and bacon and that started with lard. Fried french toast fried in lard and bacon grease. Each slice was about 14# and just slid down but it was delicious.

I've seen 'elephant ears' also presented as 'fried bread'.....a stretchy yeasty partially raised dough stretched out thin like pizza crust...and fried in butter/oil/drippings.

And perhaps too often I do fry me a bit of toast in the skillet....

The Holy Sour Dough overnight-rise pancake dough can also be treated to a crispy treatment....just saying....

Fried bread was a breakfast staple in my Belfast born Mother's house. The Sunday fry-up was truly epic. I find that it is best when the beans are mixed in with the egg yolk, and then mopped up with the fried bread. She still keeps the odd cup of white bacon grease in the fridge, as do I.

quote:

Originally posted by Elk Hunter:
The fried bread I really, really like is Navajo fried bread. Totally different from the stuff I see in this thread.

Agree! Indian fried bread is outstanding!

This stuff, marketed out of Interior, SD, next to the Badlands, is excellent:




https://www.woodenknife.com/

https://www.asimplehomecook.co...ndian-fry-bread-mix/

https://www.amazon.com/Woodenk...Pounds/dp/B00EDSMNHS

Frybread and fried bread are two very different animals.

quote:

Originally posted by zoom6zoom:
Frybread and fried bread are two very different animals.

I don't think anyone here is confusing the two. That said they both are indeed fried up in a pan.

I've got a Breville Smart Grill which I use all the time Breakfast, even in the evening.

Instead of using my traditional toaster, I put down a dab of butter and put bread, an English Muffin or a Bagel on the butter and carmelize it.

I get a nice crust, it's delicious. Mmmmmm!

I had lots of fried bread as a child.
Not the fancy stuff you folks are speaking of.
Food was always short most if the time,
Mother had flower and lard.
She would mix flower and water to a paste and fry in a skillet in lard.
We called it slapjacks.
We would sop syrup up with that.
Was filling and we survived.

I tried it last night. The first slice wasn’t quite right, but I cranked up the heat a bit and the second slice was perfect – crispy golden brown on the outside, tender on the inside. No sweet stuff, just delicious buttered toast.

I’m thinking that I might take my toaster to Goodwill. That would free-up some counter space – another significant benefit.