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Lefse Making

January 12th, 2006
Lefse Making Lefse Making
Lefse Making Lefse Making

Someone on the ultra list asked for a lefse recipe. Here’s the one that my brother and I use – very similar to the version that our Mom made.

(The photos are of ace lefse chef Gillian, from a lefse-making party we did at my brother’s house.)

Lefse Recipe

4 lb potatoes
1/2 cup butter
2 teaspoons salt
2 teaspoons sugar
2 cups flour

Peel, quarter potatoes and boil until tender. Drain and return to pan over low heat for a few minutes to dry.
Rice potatoes. Add butter, salt & sugar and mash until well mixed. Let cool and then refrigerate until cold.
Heat lefse griddle to 500°.
For each 1/4 of potato mixture, mix in 1/2 cup flour (or less) and divide into 6 balls.
Roll out on baking parchment and transfer, parchment side up, to griddle; the parchment will peel away in a minute or so.
Cook on both sides.

Margarine changed to
butter, six cups changed to four pounds.
Note: try cake flour.

Here’s a great site for lefse-making equipment

- dc

Cinnamon rolls and potato bread with rosemary and roasted garlic

January 9th, 2006

I made a couple of recipes over the weekend from Peter Reinhart’s The Bread Baker’s Apprentice. The first was the cinnamon roll recipe, which I’ve made once before. I started it Saturday evening, retarded it in the fridge, got up at 5 to allow it to proof in time to bake for breakfast. Used a bit of orange extract in the fondant. A terrific cinnamon roll recipe.

The second was the potato bread with rosemary. I made the biga (a pre-ferment) on Saturday, let it ferment in the fridge overnight, and made the 2 loaves (2 boules) on Sunday afternoon (to go with a southwestern corn chowder). I also added the options 1 ounce of chopped roasted garlic – a nice addition. The potatoes (1 cup, mashed) makes the dough and the bread nice a soft. I proofed one of the loaves in a french banneton and the other on a parchment-covered sheet pan. Before proofing, I misted the sheet pan loave with olive oil. It developed a darker smoother crust and rose somewhat higher in the oven. I’m thinking that the unencumbered sheet pan boule may have risen a bit more during the proofing stage.

It was a definite success. I plan to try it without the garlic and rosemary – I think it’ll make a good potato bread.My goal is to get close to Grace Baking’s potato bread.

- dc