Lefse

INGREDIENTS

INSTRUCTIONS

Add lard, salt and 2 cups flour to scalded milk and mix well over low
heat.  Remove from fire.  Sift 2 cups of flour on board, add warm dough
and work in flour.  Knead well and cool.
This dough can be rolled immediately or kept in a cool place for a couple
of days.  May be stored in a plastic bag.
Make a small patty, about hamburger size, with even sealed edges as you
would for pastry.  Flour board lightly and with a Scandinavian rolling pin
roll patty in all directions, keeping the dough round.  Roll lightly,
stretching dough until it is almost as large as the lefse baker.  Use
pointed stick to handle dough when it is transferred from the board to the
baker.  Brown lightly, prick air bubbles, turn and brown other side.  It
may be necessary to change heat control from high to low.  This is a soft
bread.  Serve with butter, or butter and sugar.
(Note: I don't have either a Scandinavian rolling pin or a lefse baker, so
I use a regular rolling pin and a griddle.  This is like a Swedish
tortilla!  We usually spread butter and sprinkled sugar over the lefse
then rolled them up and DEVOURED  them!)
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/swedish.zip

A Message from our Provider:

“A lot of kneeling will keep you in good standing.”