Big Bread
Big Bread offers a hearty, fried bread perfect for breakfast or snack time, with a crispy exterior and tender interior, ideal for sharing or dipping in syrup.
Ingredients
Instructions
- Mix dry ingredients together; add soda to buttermilk and combine with dry ingredients, mixing like biscuit dough.
- Roll out on a floured board to about 1/4 to 1/2-inch thick.
- Cut into strips, twist, and hook the ends together.
- Fry in deep hot fat until golden brown.
- Dip in syrup and serve.
Tips & Substitutions
For a lighter texture, consider using a mix of all-purpose and bread flour. If you don't have buttermilk, you can make a substitute by adding a tablespoon of vinegar or lemon juice to regular milk and letting it sit for 5-10 minutes. Remember to keep your frying oil at the right temperature for even cooking; too cool will result in greasy bread. This recipe can be adapted into different shapes or sizes based on your preference.
Serving Suggestions
Big Bread is delicious when served warm with a drizzle of syrup, making it a perfect breakfast or brunch item. For a complete meal, pair it with fresh fruit or a light salad. It can also be enjoyed as a snack alongside dishes like Frosty Chocolate Shake or as a sweet treat after a main course. Serve it with a variety of dips for a fun appetizer.
Storage & Reheating
Store any leftover Big Bread in an airtight container at room temperature for up to 2 days. For longer storage, freeze the bread in a freezer bag, where it can last for up to a month. To reheat, simply pop it in a toaster oven or microwave until warmed through, ideally avoiding the microwave to maintain crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Big Bread contains roughly 1191 calories, with 40g protein, 206g carbohydrates, and 21g fat. It is an excellent source of protein (80% of the Daily Value), iron (64% of the Daily Value), and calcium (57% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2530mg per serving (110% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for half or all of the all-purpose flour. Keep in mind that whole wheat flour may result in a denser texture, so you might need to adjust the liquid slightly to achieve the desired consistency.
What type of oil is best for frying?
Vegetable oil, canola oil, or peanut oil are excellent choices for frying Big Bread due to their high smoke points. Avoid using olive oil as it has a lower smoke point and can impart a strong flavor to the bread.
Can I make this recipe ahead of time?
While it's best to enjoy Big Bread fresh, you can prepare the dough in advance and refrigerate it for up to 24 hours. Just bring it to room temperature before rolling out and frying to ensure even cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).