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Galette Perougienne

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      Title: GALETTE PEROUGIENNE
 Categories: Desserts, Snacks
      Yield: 12 Servings
 
    1/3 c  Warm water (105F to 115F)
      2 tb Sugar
      1    Envelope dry yeast
  2 3/4 c  All purpose flour
      1 tb Chopped fresh lemon peel
           -yellow part only
    1/4 ts Salt
     10 tb (1 1/4 sticks) unsalted
           -butter, room temp.
      1    Large egg
      1 tb Unsalted butter, melted
      4 tb 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
  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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