Recipe - Galette Perougienne

1/3 cup Warm water (105F to 115F)
2 tablespoon Sugar
1 Envelope dry yeast
2 Three fourths cup All purpose flour
1 tablespoon Chopped fresh lemon peel
yellow part only
One fourth teaspoon Salt
10 tablespoon (1 One fourth sticks) unsalted
butter, room temp.
1 Large egg
1 tablespoon Unsalted butter, melted
4 tablespoon Powdered sugar
Additional powdered sugar

Mix 1/3 cup warm water and 2 tablespoons sugar in small bowl. Sprinkle dry
yeast over mixture and stir to dissolve. Let mixture stand until foamy,
about 10 minutes.

Mix flour, chopped fresh lemon peel and salt in large bowl. Add 10
tablespoons unsalted butter and rub in with fingertips until mixture
resembles coarse meal. Add yeast mixture and egg and stir until soft dough
forms. Turn out dough onto lightly floured surface. Knead dough until
smooth, abut 5 minutes. Grease large bowl. Add dough, turning to coat.
Cover dough with plastic wrap and let rise in warm draftfree area until
almost doubled in volume, about 1 One half hours.

Lightly dust two 12inch pizza pans or heavylarge baking sheets with flour.
Punch dough down and divide in half. Roll out each piece on lightly floured
work surface to 12inchdiameter round. Transfer each dough round to
prepred pan. Brush with melted butter. Sift 2 tablespoons powdered
sugarover each. Let stand 1 hour.

Preheat oven to 425F. Bake galettes until golden brown, about 12 minutes
(galettes will not rise). Cool slightly. Sift additional powdered sugar
over galettes and cool completely. Cut galettes into wedges and serve.

Bon Appetit/May 94 Typed by Didi Pahl

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini