Plain Old Bread for Puffs

MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: PLAIN OLD BREAD for Puffs
Categories: Breads
      Yield: 2 loaves
 
    1/2 oz Yeast (dry),
          -quick-rising
          -(2 envelopes)
    1/4 c  Water, lukewarm
      7 tb Milk, dry
  2 1/2 ts Sugar
      1 ts Salt
  1 3/4 c  Water
      2 tb Vegetable oil
      6 c  Flour, all-purpose
 
  In a small bowl, dissolve the yeast in about 1/4 cup lukewarm water.
 
  In a large mixing bowl, mix the powdered milk, sugar, salt and about   1 3/4 cups water together.  Stir with a whisk until smooth, then add   yeast mixture.
 
  Sift in about 3 cups of flour and mix until smooth.  Add the oil; mix.
 
  Gradually sift in the remaining flour.  When it becomes stiff enough    to handle remove from the bowl and knead it as you add the flour.    This should be a "soft" dough but not sticky.  Knead it for 5-7   minutes after the last flour is added.
 
  Place the dough in a oiled bowl and turn it over to coat uniformly.    Then place it in a warm place to rise until it has doubled in size    (about 45 minutes).
 
  Remove from bowl and knead a little.  Roll or pat out into sheet. Cut    into 3x2 inch squares or pinch off and free form into rounds Allow    the dough to rest for 5-10 minutes lightly covered with plastic wrap.
 
  Heat 1 inch or more of oil in large skillet or deep fat fryer to 375 F    Slide the dough into the skillet allowing room between pieces.  Fry    until golden brown and puffed.  Keep raw dough covered until used.    This recipe with some changes is used for puffs in the south,
  soppapilla in the southwest and Mexico, and Navaho fry bread.
 
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