Fry Bread Ii

1. Whisk baking powder, salt and flour together. Cut in shortening. Add cold water gradually until a soft dough is made (it will still be a little sticky). Flour hands and knead about 5 minutes until smooth and no longer sticky. Divide into 8 pieces. Cover dough with plastic. Working one piece at a time, flatten each piece until about 1/2 inch thick and the size of a lunch plate.

2. Heat oil in deep-fryer to 375 degrees F (190 degrees C).

3. Fry dough in oil; turn with tongs to brown each side. Drain on paper towels. Keep warm in paper towels in a 200 degree oven while cooking the rest.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	51.2 g
Carbohydrates	3.8226 g
Energy	459.922 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.8192 g
Water	316.6268 g
Calcium, Ca	842.488 mg
Fiber, total dietary	0.0276 g
Tocopherol, beta	0.2253 mg
Sodium, Na	1469.12 mg
Total lipid (fat)	51.2 g
Manganese, Mn	0.0015 mg
Fatty acids, total saturated 16:0	7.2192 g
Choline, total	0.1024 mg
Fatty acids, total saturated 18:0	5.4272 g
Selenium, Se	0.0276 g
Ash	9.5086 g
Fatty acids, total saturated 18:1 undifferentiated	22.784 g
Copper, Cu	0.0235 mg
Iron, Fe	1.5208 mg
Carbohydrate, by difference	3.8226 g
Phosphorus, P	302.358 mg
Tocopherol, gamma	16.5376 mg
Fatty acids, total saturated 18:2 undifferentiated	12.544 g
Fatty acids, total saturated 14:0	0.2048 g
Zinc, Zn	0.0014 mg
Tocopherol, delta	7.8643 mg
Fatty acids, total polyunsaturated	13.3632 g
Phytosterols	102.4 mg
Vitamin K (phylloquinone)	22.016 g
Fatty acids, total saturated	12.8 g
Fatty acids, total monounsaturated	22.784 g
Vitamin E (alpha-tocopherol)	3.1386 mg
Magnesium, Mg	10.046 mg
Potassium, K	2.76 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Baking powder	1 tablespoon	7.314	3.8226	0
Oil	2 quarts	0	0	0
Water	1.33 cups	0	0	0
purpose flour	4 cups	0	0	0
shortening	4 tablespoons	452.608	0	51.2