Sweet Fry Bread - Enough For An Army! - cooking recipe

Ingredients

Sponge
4 1/2 teaspoons yeast
1/4 cup sugar
1/2 teaspoon salt
1 cup warm water
The Rest of the Story
1 1/2 teaspoons salt
1/2 cup sugar
1 cup butter, softened
2 cups warm water
8 1/2 cups flour (set aside 1 cup)

Preparation

Mix the sponge items in a large bowl; then let \"sponge\" for 15 minutes or so until foamy.
Mix remaining dry ingredients in another bowl, and alternate adding dry stuff and water to the first mixture, allowing mixer to work ingredients before adding more.
WARNING: You may need the extra cup of flour--the dough should NOT be sticky when finished.
Knead the dough, working in the remaining flour as you knead.
Grease a large glass or plastic bowl; shape dough into a large ball, place in bowl--turning to grease all sides; cover loosely with plastic and place in a warm place; let rise until doubled.
Heat about a half-inch of oil in a large frying pan (375 - 400 degrees).
While the oil heats, remove dough from bowl and divide into 4 balls. Each ball will make one dozen (12) balls (so a total of 48 balls).
Flatten each small ball into a thin disk (about 4 inches), make a little hole in the center of each. Keep a uniform shape, but these don't have to look \"perfect.\".
Carefully drop into hot oil; fry until bottom is golden brown, flip with a spatula in one hand and a fork in the other to prevent oil from splashing out.
SERVING IDEA #1: Lay bread on plate, cover with my Recipe #219826, grated cheese, topped with sour cream, lettuce, and olives for an \"Indian Taco\" (this is straight from the school lunch menu on an Indian Reservation!).
SERVING IDEA #2: Sprinkle with powdered sugar, slather on some jam or marmalade.
OAMC PLANNED OVERS: Use fresh for supper tonight, freeze ALL the leftovers in meal-size portions in plastic zipper bags.