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.

Enjoy!