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