| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | French | Bread | 4 | Servings |
INGREDIENTS
| 2 | c | Flour; sifted |
| 1 | tb | Light brown sugar |
| 1 | ts | Salt |
| 1 | ts | Grated lemon peel |
| 1 | c | Butter |
| 1 | tb | Milk |
| 1 | Egg; plus | |
| 1 | Egg yolk; beaten | |
| 1 | ts | Vanilla |
INSTRUCTIONS
Place flour on table or in a bowl. Make a well in the middle, & fill with sugar, salt & lemon peel. Blend together. Add butter & mix with hands until all the flour is incorporated. Mix together milk, eggs & vanilla. Add to blended ingredients. Continue mixing until a ball is formed. Cover & refrigerate overnight. When ready to use, roll out to a 10 inch diameter & use as directed. THE COVEY CARMEL VALLEY ROAD, CARMEL. TIME INCLUDES REFRIGERATION From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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