Croustoweele- The Italian Fried Bread

There are a plethora of Italian breads, enough to make a five page help assignment but non stands out as the Italian Croustoweele. Perhaps this is due to the ease at which this delicious bread can be prepared. Though there is no existent school homework that asserts the nutritional value of this bread, the bread boast of international accolade due to its simple, straight forward recipe. This article presents a classic and straightforward method of preparing Croustoweele.
To prepare Croustoweele, one basically needs flour, active yeast, lukewarm water and salt. Preparing the dough involves adding 2-3 teaspoon full of active yeast in warm water before adding appropriate proportion of flour and mixing thoroughly. For improved taste, the dough should be left sticking on the hands before it is left to rise. Half fill a skillet with cooking oil and place the pan on medium heat. Leave the oil for 2-3 minutes to gain some heat. Take a pinch of the dough at time and stretch it with care before placing it into the pan. In order to handle the dough without it sticking on the hands, the hands should be first dipped in oil. This should be repeated whenever the hands get dry of the dough starts sticking on the hands.   in most cases, the dough cooks fast hence should be attended frequently. Once the underneath surface turns brown, it should be turned by a careful toss.   Once both sides re brown, remove from that pan and leave to cool before serving.