Recipe - Collectors Camembert Pie-Crust

1/3 cup Milk
2 tablespoon Butter
2 teaspoon Sugar
2 One half teaspoon Dry yeast
Three fourths teaspoon Salt
1 Egg; lightly beaten
1 One half teaspoon Canola oil
1 One fourth cup Flour; or more to taste

Heat the milk, butter and sugar until the butter is melted. Remove from the
heat and set aside to cool slightly.(105115 degrees) Stir in the yeast
into the mixture and let it stand for 10 mins. Stir in the salt, egg and
oil. Add the flour One fourth cup at a time, stirring well until each addition is
throughly incorporated and the dough hold together well. Turn out onto a
lightly floured board and knead for 10 mins. adding more flour if
necessary, until the dough is smooth and satiny.

Place the dough in an oiled bowl and turn to oil the top. Cover the bowl
and set aside to rise at room temperature until triple in bulk (about 2
hours). Punch the dough down and roll it into a rectangle approximately
9"x13". Place in a jumbo size zippered bag. Refrigerate for up to 6 hours.
When you begin to prpare the filling remove the bag from the refrigerator.
Filling recipe to follow.

Source The Grilling Season by Diane Mott Davidson Formatted for Mastercook
by Carol Floydc.floyd@arnprior.com

Recipe by: Diane Mott Davidson, The Grilling Season

Posted to MCRecipe Digest by Carol & Bob Floyd c.floyd@arnprior.com on
Mar 11, 1998