If you have any leftover! I made an awful lot of dough the other day and did not know if the cooked lefse could be frozen. So, that evening I decided to turn the leftover dough into potato bread.
I mixed up 2 tsp. of yeast in some water, added a couple spoonfuls of sugar, then added an egg, a bit more salt, and maybe a half cup of flour. I mixed this into the lefse dough and kneaded it with the dough hooks for at least 5 minutes, adding flour 1/2 cup at a time until the dough was smooth and clearing the sides of the bowl.
After placing the dough on a wooden board with flour, I kneaded it by hand for just a few minutes, then patted it out and rolled it up into a loaf, then placing it in a glass bread pan to rise for about an hour. After that, it went into a pre-heated 375 degree oven for 35 minutes.
Although Ron wasn't crazy about the lefse the way the rest of us were, he was very enthusiastic about the bread and has been toasting it for breakfast all week.
I mixed up 2 tsp. of yeast in some water, added a couple spoonfuls of sugar, then added an egg, a bit more salt, and maybe a half cup of flour. I mixed this into the lefse dough and kneaded it with the dough hooks for at least 5 minutes, adding flour 1/2 cup at a time until the dough was smooth and clearing the sides of the bowl.
After placing the dough on a wooden board with flour, I kneaded it by hand for just a few minutes, then patted it out and rolled it up into a loaf, then placing it in a glass bread pan to rise for about an hour. After that, it went into a pre-heated 375 degree oven for 35 minutes.
Although Ron wasn't crazy about the lefse the way the rest of us were, he was very enthusiastic about the bread and has been toasting it for breakfast all week.
Maryann
"Drink your tea slowly and reverently..."
"Drink your tea slowly and reverently..."