Friday, April 8, 2011

G is for galettes blanches

So you are probably asking yourself - what the hell are galettes blanches?  They are a very exceptional French yeast-raised biscuit.  My version of this was originally taken from a Canadian Living magazine years ago.

Galettes Blanches
I didn't have a picture of them - this one is from the Robin Hood site.

2 tsp granulated sugar
3 c. lukewarm water
2 tbsp. yeast
1/2 c. oil
1 tbsp. salt
1 egg
8 c. flour (approximately)

Proof the yeast in the sugared water.

Add oil, salt and room temperature egg, mixing gently.

Very gently, mix in about 7.5 cups of the flour - add more if the dough is sticky.

Knead about 10 times gently.

Roll out with a rolling pin and cut into biscuit rounds.  Or - cut into diamonds and place on a cookie sheet. They are generally about the size of a small hamburger bun after rising.

Let rise for 30 minutes.

Bake 375F until light golden brown  - about 15 minutes.

Seve warm with jam or with a sandwich type of filling.



  1. Mmm. They sound delicious. I notice a fair bunch of breads in the beginning of your alphabet here. :)

    Erin's blog

  2. They do sound delicious. And easy - I think I could do this!

  3. These are really a very nice type of biscuit. They are simple to do, Cathy!

    Yeah - I kind of like cooking and baking, especially bread and similiar things.

  4. OK, I have to ask. How did you get the name umbrellalady? It makes me smile just to say it.

  5. That's it. I'm making these this weekend. Can't wait to try them.

  6. Thanks, Erin - they really are a nice biscuit.

    Dawn - I got my name because I am like a cat - I hate to get wet which means that I must carry an umbrella or have one handy all the to say I have a few umbrellas kicking around.

    Glad to hear that you are going to make these, Laurita - they are good.