Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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
draft-free area until almost doubled in volume, about 1 1/2 hours.

Lightly dust two 12-inch 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 12-inch-diameter 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

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