Polar Bear posted 02-25-99 10:05 AM
According to my favorite French cookbook (Classics From a French
Kitchen, Eliane Ame-Leroy Carley; Crown 1983),
Proof:
1 t (1/2 envl) dry yeast
1/2 t sugar
1/2 c warm water
Mix and let rest for 10 minutes until bubbles.
Mix, process or stir in:
1-1/2 c flour
1/2 t salt
and 2 T butter (melted and cooled) or peanut oil
Knead 5 to 10 minutes; let rise covered until doubled, 45 minutes to 1
hour.
Roll out (without kneading, which will tighten up the
gluten again) to fit quiche dish.