Polish Fry Bread Recipe

Name: Polish Fry Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large potato, enough to make 1 c mashed; 3 -4 cups water, to cover the potato; 1 1/4 ounces yeast; 1 cup barely warm milk; 3 tablespoons sugar; 4 cups flour; 1/4 cup butter, soft; 1 teaspoon salt; 2 eggs; oil, to fry the bread in; garlic salt, to sprinkle over the tops of breads

Servings: persons

1
Scrub the potato clean, then boil it in the water.
2
Remove the potato from the water to cool.
3
Reserve the water.
4
Peel the potato and discard the skin (or use for something else).
5
In a small bowl, combine the yeast, milk, and sugar. Set it aside until it is bubbly.
6
If the yeast mixture does not get bubbly, your yeast is dead. Get some fresh yeast, make sure your milk is not too warm, and try again.
7
Now, mash the potato and measure out 1 cup. Use the remaining mashed potato elsewhere.
8
Combine 4 c flour with the softened butter, then add the salt and 1 c mashed potato. Taste it and adjust the salt as needed.
9
Add the eggs and bubbly yeast mixture.
10
Using only as much potato water as needed, create a dough.
11
Set the dough aside in a warm place, covered with a damp towel for maybe an hour and 1/2 , to rise until doubled in size.
12
On a floured surface, roll out the dough until it is 1/2 in thick.
13
Do not work the dough any more than necessary.
14
Cut out 3 in circles.
15
Set the circles aside to rise again.
16
Heat the oil until very, very hot.
17
Take the dough circles and stretch them out. Three inch circles should make about six inch breads.
18
Fry the breads until they are golden, turning them to get both sides done.
19
Dust the tops of the breads with garlic salt.
20
Enjoy!

768

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large potato, enough to make 1 c mashed, 3 -4 cups water, to cover the potato, 1 1/4 ounces yeast, 1 cup barely warm milk, and more.

Yes, Polish Fry Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Polish Fry Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions