This is Mom's White Bread recipe, cut in half. We love turning the scones into a main dish by making Navajo Tacos. Just put your favorite chili on top of the scone, add shredded cheddar cheese, shredded lettuce, chopped tomatoes and olives if you want them. The scones are also great with a little butter and jam.
1 tablespoon active dry yeast
1 1/3 cups warm tap water
3 1/2 cups all-purpose flour (about)
1 1/2 tablespoons sugar
4 1/2 tablespoons dry powdered milk
1 1/2 teaspoons salt
1 1/2 tablespoons vegetable oil
Vegetable oil for frying
Make the bread using any method you like. This is the way I usually do it.
Dissolve the yeast in the warm tap water. Combine in mixer bowl 3 cups of flour, sugar, dry powdered milk and salt. Add the dissolved yeast & water mixture and the vegetable oil to the flour mixture. Mix together. Add more flour if needed. Mix until dough forms in an elastic ball in the bottom of the bowl. Knead dough until it is smooth and satiny and small blisters develop just under the skin of the dough.
Put dough into a plastic bowl with a lid and let rise until doubled in bulk.
Heat vegetable oil in a skillet until hot. Pull off pieces of the dough, flatten the dough in your hands. The dough will be thin in the middle and slightly thicker on the edges. Put the flattened dough into the hot oil. Watch carefully, turning the scone when it is lightly browned and then cooking the other side.
Put the scone on a plate covered with paper towels to drain.
Serve any way you'd like to. Some ideas: butter, jam, honey, cinnamon and sugar mixture or as a Navajo Taco.