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_radioamerica Posts: 4,921
in Food and Drink #1
I've never really been a fan of fried bread as I found it far too greasy. I stayed in a lovely hotel recently for a funeral and the breakfast came with a little quarter of fried bread. It was really nice, not soggy at all, not did it taste to greasy and I've got a right craving for it.
Anyone know how to cook a good peice of fried bread?
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[Deleted User] Posts: 87,224 Forum Member
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Let the oil get really hot before you (carefully) put the bread in.
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_radioamerica Posts: 4,921 Forum Member
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Sad_BB_Addict wrote: »
Let the oil get really hot before you (carefully) put the bread in.
What type of oil do you use? When I've tried to make it myself it tends to taste not very nice whereas this one was full of flavour
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[Deleted User] Posts: 9,916 Forum Member
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The amount of oil the bread absorbs is scary.
I'd stick to toast..
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_radioamerica Posts: 4,921 Forum Member
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Granny Weatherwax Posts: 52,923 Forum Member
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I probably only have fried bread about once a year (its amazing with a fried egg with a runny yolk placed on top) and I use olive oil. Also use stale bread, less moisture in it which ensures your fried bread will be nice and crispy
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TelevisionUser Posts: 41,475 Forum Member
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The amount of oil the bread absorbs is scary.
I'd stick to toast..
I guess if it's olive oil or some of the better vegetable oils, e.g. cold pressed rape seed oil, then it shouldn't be so bad. I haven't had either fried bread or French toast is years but reading this makes me want to try them again.
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Tend to use sunflower oil, the trick is not to put too much in the pan as it will absorb it all. I use thick 'toastie' bread.
Get it really hot, put the bread in carefully and turn almost immediately to get the oil distributed evenly.
Then brown each side.
Eggy bread is a good alternative (got this from Ian Wright on Globetrecker)
Beat an egg and pour onto a dinner size plate, drop the bread in flat and then turn to coat the other side.
Then fry as normal, not much oil is absorbed this way. An egg tends to do about 2 standard slices.
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I can't remember where I got this tip but I've been doing it for years and it ensures your fried bread doesn't absorb too much oil and so is less greasy.
Before you put the bread in the oil, sprinkle it with cold water on both sides (I actually run the tap slowly and pass the bread quickly across it - believe me it doesn't end up "wet" as any moisture evaporates during the cooking), then dip it in the hot oil very quickly, then turn it over to the other side immediately, cook that side first then flip it back over again to crisp up the other side. The water stops too much oil being absorbed, and by dipping it on both sides before cooking, you don't need to add more oil to cook the other side.
It's always perfect done this way!
However....when I go into Inverness for the day, we have to leave home at the crack of dawn as it takes us 3 hours to get there, so when we arrive in town we always go for breakfast at a great little cafe, and they DEEP FRY their fried bread :eek: - OMG it's SO naughty, but you only get half a slice which is enough as it's so rich - and it's absolutely delicious with bacon and baked beans!
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Cryolemon Posts: 8,670 Forum Member
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See AlsoAmerican Indian Health - HealthI quite like fried bread, and it annoys me when places deep fry it, although that might be the oil they use that I don't like. I prefer it fried in lard (which isn't healthy, but it tastes nice).
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scorpio man Posts: 4,960 Forum Member
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_radioamerica wrote: »
I've never really been a fan of fried bread as I found it far too greasy. I stayed in a lovely hotel recently for a funeral and the breakfast came with a little quarter of fried bread. It was really nice, not soggy at all, not did it taste to greasy and I've got a right craving for it.
Anyone know how to cook a good peice of fried bread?
Only a little quarter :eek:
I'd have been outraged and demanded a full slice, it would have to have been the end crust as well.
If I have a fry up breakfast at home it's 2 full crust slices minimum. Options
[Deleted User] Posts: 2,290 Forum Member
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I can't remember where I got this tip but I've been doing it for years and it ensures your fried bread doesn't absorb too much oil and so is less greasy.
Before you put the bread in the oil, sprinkle it with cold water on both sides (I actually run the tap slowly and pass the bread quickly across it - believe me it doesn't end up "wet" as any moisture evaporates during the cooking), then dip it in the hot oil very quickly, then turn it over to the other side immediately, cook that side first then flip it back over again to crisp up the other side. The water stops too much oil being absorbed, and by dipping it on both sides before cooking, you don't need to add more oil to cook the other side.
It's always perfect done this way!
However....when I go into Inverness for the day, we have to leave home at the crack of dawn as it takes us 3 hours to get there, so when we arrive in town we always go for breakfast at a great little cafe, and they DEEP FRY their fried bread :eek: - OMG it's SO naughty, but you only get half a slice which is enough as it's so rich - and it's absolutely delicious with bacon and baked beans!
LOL
Yes , i`ve heard of the " sprinkle on cold water first " method too
Where do you live , i`m Edinburgh and it takes me around 3hrs to get to Inverness too
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_radioamerica Posts: 4,921 Forum Member
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scorpio man wrote: »
Only a little quarter :eek:
I'd have been outraged and demanded a full slice, it would have to have been the end crust as well.
If I have a fry up breakfast at home it's 2 full crust slices minimum.To be honest, I wanted to demand a second breakfast haha. It was tiny.
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gemma-the-husky Posts: 18,116 Forum Member
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we stopped in a Great Western Hotel the other week
breakfast included fried breads with Fried Egg on top. Beautifully cooked, and excellent.
Hilton breakfasts are terrific as well, from memory.
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smudges dad Posts: 36,989 Forum Member
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The best way is to do it in the pan the bacon's been cooked in. You may need to add a bit of oil, but the taste is out of this world.
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My mum always used to run the bread under the cold tap as well.
That's the way my mum and gran did it - and also how I do it now. Sometimes if I'm having tinned tomatoes I use the tomato juice to soak it.
I always do it as the first thing in the frying pan and use olive oil, not quite as nice as bacon fat but still delicious. Crispy on the outside and moist inside.
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[Deleted User] Posts: 10,488 Forum Member
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I've never managed to cook a good fried bread but it doesn't really matter now because we never have fried breakfast except when we're staying in a hotel or B & B. They always seem to make lovely fried bread though.
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[Deleted User] Posts: 1,411 Forum Member
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I used to love sausage sandwiches made with fried bread ^_^ I could feel my arteries filling up just looking at it though lol lol
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bostin_austin Posts: 810 Forum Member
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Bread fried in beef dripping or bacon fat- absolutely gorgeous. Just can't imagine it with oil, seems so wrong..
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[Deleted User] Posts: 2,439 Forum Member
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I once ordered breakfast (room service) in an Edinburgh hotel and it specified fried bread.
When it came, the fried bread was a little triangle about the size of a domino and I couldn't even see it at first as it was under the poached egg!
Still I guess it was a tad less fattening.
And the deluge of parsley garnish more than made up for it.
:rolleyes::D
