| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Bread |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Milk |
| 1/2 |
oz |
Compressed yeast -or- |
| 1/4 |
oz |
Dry yeast |
| 4 |
c |
Flour |
| 1 |
t |
Salt |
| 3 |
T |
Sugar |
| 3 |
|
Eggs |
| 1/2 |
c |
Butter, creamed |
| 1/3 |
c |
Butter, softened |
| 2 |
|
Lemons, grated zest of |
| 3 1/4 |
oz |
Granulated sugar |
INSTRUCTIONS
From: "Reggie Lilly" <rlilly@skidmore.edu> Date: Fri, 25 Mar 94
10:17:23 EST Scald the milk in a small pan and let cool until tepid.
Crumble or sprinkle the yeast on top and leave until dissolved, about
5 minutes. Sift the flour onto a work surface with the salt and sugar
and make a large well in the center. Add the eggs and yeast mixture
and work lightly with your hand until mixed. Using a pastry scraper or
spatula, gradually draw in the flour, working the mixture until it
forms large crumbs. Press it into a ball; the dough should be soft and
slightly sticky; if necessary add more flour. Flour the work surface
and knead the dough until it is smooth and elastic, at least 5
minutes. Work in the creamed butter and continue kneading until the
dough is smooth again, 2-3 minutes. Shape the dough into a ball,
transfer it to an oiled bowl and leave to rise in a warm place until
doubled in bulk, 1-1/2 hours. Butter a baking sheet. Turn the
dough on to a lightly floured surface and knead lightly to knock out
the air. Roll it to the largest possible round that will fit the
baking sheet, preferably 50 cm across. Transfer the dough round to
the buttered baking sheet and with your knuckles, flatten the center
slightly to form a 1 inch//2.5 cm border around the edge to contain
the butter and sugar topping. Dot the top with butter. Mix the lemon
zest with the sugar and sprinkle it on the dough. Leave the galette in
a warm place to rise until light, 15-20 minutes. Heat the oven to 450
F//230 C. Bake the galette in the heated oven until browned and the
sufar has formed a crisp glaze on top, 15-20 minutes. Transfer it to a
rack to cool. It is best served while still warm, but can be baked a
few hours ahead and warmed for serving. Serves 6-8. REC.FOOD.RECIPES
ARCHIVES From rec.food.cooking archives. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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