Pumpkin Bread

2 cups self-rising flour plus 1 to 2 cups for kneading
2 cups cooked, mashed, fresh pumpkin or 1 (16 ounce) can pumpkin
1 tablespoon warm milk or water
3/4 cup brown or granulated sugar
Oil or shortening for frying

Place 2 cups of flour in a large mixing bowl.

In another bowl, combine pumpkin, warm milk, and sugar.

Make a well in the flour and pour in pumpkin mixture. Flour hands, and with the fingers and thumbs, gradually mix flour and pumpkin into a soft dough.

Divide into portions that can be kneaded on a floured board and rolled into 2 1/2- x 8-inch cylinders. Wrap the dough in plastic wrap and refrigerate for up to one day before frying, or it may be frozen.

When ready to fry, slice the dough into 4 to 5 equal pieces. Flour hands and flatten each piece into a round about 4 inches in diameter and 1/4- to 1/2-inch thick. If frozen, allow rounds to come to room temperature before frying.

Place oil in a deep fryer, or fill a well-seasoned cast iron skillet a little more than halfway with oil. Heat oil to 350 degrees F. Carefully lower dough into oil and fry for 4 to 5 minutes, turning after 2 minutes, until bread is a rich golden brown on both sides.

Drain on paper towels and serve immediately. If desired, serve with butter and honey or maple syrup, or sprinkle with confectioners' sugar.

Makes about 20 servings.