Yeast Dough

Barry & Evelyn Brumitt
Originally From: Food & Wine, March '94
Serving Size: 6
Preparation Time: 1:00
1/3 cup water luke warm (110!)
1 teaspoon active dry yeast
1/2 teaspoon sugar
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 large egg room temperature
3 tablespoons unsalted butter softened
In a bowl, stir together the water, yeast and sugar. let stand in a warm place until bubbly, about 10 minutes.

In a bowl, toss the flour with the salt and make a well. Add the egg, butter and yeast mixture to the well. Using a wooden spoon, incorporate the flour into the liquid ingredients to form a soft dough. Turn out onto a floured surface and kneed briefly until smooth.

Transfer the dough to a lightly buttered bowl. Cover with plastic wrap and let rise until doubled in bulk, about 45 minutes.

Punch down, let rest briefly before rolling out.

Notes: Use for Galettes.

From the Dinner Co-op