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Granny White
Galette Vieux Perouges
(Lemon sugar bread)
Serves 6−8
4
1
1
1
1
3
4
fl oz / 1/2 cup / 125 ml milk
/2 oz / 15 g compressed yeast, or 1/4 oz / 7 g dry yeast
lb / 4 cups / 500 g flour
tsp salt
1/2 oz / 3 tbsp / 45 g sugar
eggs
oz / 1/2 cup / 125 g butter, creamed
2
1/2 oz / 1/3 cup / 75 g butter, softened
grated zest of 2 lemons
3
1/4 oz / 100 g granulated sugar
Scald the milk in a small pan and let cool until tepid. Crumble
or sprinkle the yeast on top and leave until dissolved, about 5
minutes. Sift the flour onto a work surface with the salt and
sugar and make a large well in the center. Add the eggs and yeast
mixture and work lightly with your hand until mixed. Using a pastry
scraper or spatula, gradually draw in the flour, working the mixture
until it forms large crumbs. Press it into a ball, the dough should
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