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Sadly, no. I won't make it again. I don't know whether it was just my lack of abilities or whether I'm just not enough of a bread lover to appreciate it. Are they supposed to be very dense? I think I'm one of those people who can't get yeast to work properly. The dough rose about half an inch in an hour. Also, whenever I eat something fried like that, it makes my throat hurt for the rest of the day. It's weird.
You can bake them and make them less dense and not greasy. I make the dough according to the recipe, take them out and form balls and put them on a greased cookie sheet, let rise for about 45 minutes, and then start the oven with them in it--at 350--and bake for about 10-15 minutes (depending on the size of the balls you made).
I love bread, so most breads are my friend.
Yes, the skillet bread is pretty dense. It just does the one rise (with only a little flour, the sugar,yeast, salt, water, and oil). and then you do rest of the work. They puff up a little bit while cooking. I usually make mine into the pancake shapes and put them on a floured plate for 10 or 15 minutes to let them puff a little and then pop them in the hot grease--they end up slightly less dense that way (but they're still fried--if I were you, I'd try the baked).
~Beth~ Wife to my Airman Chris, and mommy to: Anthony Nathaniel (8/31/04), Anastasia Fae (8/01/06), Baby C (lost on 10/12/07), David Cillian (7/31/08), Charles George (4/29/10), and Alan Christopher (2/22/12)