NOTRE CUISINE ACADIENNE...

TITLE GALLETTE 
HISTORY This recipe was received from Marilyn Harmon who reports that her great-aunt Catherine Plourde Lebel (b. Frenchville, ME) used to make this recipe for us as an after-school snack.  She loved to cook and we children loved to eat.  I was about 16 years old (in 1956) when she worked for my mother, and in one year I had gained 20 lbs.!!
INGREDIENTS
  • 1 pkg. dry yeast
  • 1/3 cup lukewarm water

  • 1 tsp. sugar

    Dash of flour

  • 1 Tbsp. lukewarm melted sortening

  • 1 cup milk (1/2 cup scalded milk and 1/2 cup cold water)

  • 1 tsp. salt

  • 3 to 4 cups flour

PREPARATION

Dissolve dry yeast in lukewarm water with 1 tsp. sugar and dash of flour.  Combine remaining ingredients; add yeast mixture.  Knead gently and place in greased bowl.  Cover and place in warm place.  Let rise for 2 hours.  Place dough on floured board and roll lightly.  Cut pieces about 2" x 4".  Leave pieces on board to rise for 1 hour.  Fry in hot cooking oil 1" deep (the original recipe does not indicate how long).  Remove from oil and drain on paper towels.  Slice open lengthwise; spread with butter and enjoy.

 I have had this recipe for years and have not tried to make this delicious fried bread dough.  I plan to make an attempt during the approaching cold winter months.  I wonder if this is an old French-Canadian recipe or something that Aunt Catherine picked up during the 50's.

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