A few years ago Jon and I, wanting to make good use of the bread machine my brother had given me that Christmas, decided to make our own fried dough. We used one of the prepackaged bread mixes that came with the machine and followed all the directions. After the cycle was complete, we decided that if one rising of the dough was good, three would be excellent, and so ran two more cycles. As I pulled the triple-risen dough ball out of the machine, there was a noticeable boozy smell. “Must be the yeast,” I thought, and began shaping the dough into disks and floating them in the hot oil. We gobbled up the whole batch. About twenty minutes later, we both felt a bit tipsy and realized that the triple-fermented dough had gotten us drunk. They don’t use yeast in beer making for nothing!