3/4 : c Water
3 : c Bread flour
1 : /2 tb Dry milk
1 : ts Salt
1 : /2 tb Butter
3/4 : c Lemon Yogurt
2 : tb Honey
1/2 : c Almonds, toasted & sliced
1 : tb Lemon peel
3 : tb Poppy seeds
2 : ts Lemon extract
2 : ts Yeast
0: Scald the milk in a small pan & let cool until tepid
1: Crumble or sprinkle the yeast on top & leave until dissolved, about 5 minutes
2: Sift the flour onto a work surface with the salt & sugar & make a large well in the center
3: Add the eggs & yeast mixture & work lightly with your hand until mixed
4: Using a pastry scraper or spatula, gradually draw in the flour, working the mixture until it forms large crumbs
5: Press it into a ball; the dough should be soft & slightly sticky; if necessary add more flour
6: Flour the work surface & knead the dough until it is smooth & elastic, at least 5 minutes
7: Work in the creamed butter & continue kneading until the dough is smooth again, 2-3 minutes
8: Shape the dough into a ball, transfer it to an oiled bowl & leave to rise in a warm place until doubled in bulk, 1-1/2 hours
9: Butter a baking sheet
10: Turn the dough on to a lightly floured surface & knead lightly to knock out the air
11: Roll it to the largest possible round that will fit the baking sheet, preferably 50 cm across
12: Transfer the dough round to the buttered baking sheet & with your knuckles, flatten the center slightly to form a 1" border around the edge to contain the butter & sugar topping
13: Dot the top with butter
14: Mix the lemon zest with the sugar & sprinkle it on the dough
15: Leave the galette in a warm place to rise until light, 15-20 minutes
16: Heat the oven to 450 F
17: Bake the galette in the heated oven until browned & the sufar has formed a crisp glaze on top, 15-20 minutes
18: Transfer it to a rack to cool
19: It is best served while still warm, but can be baked a few hours ahead & warmed for serving
20: File ftp://ftp
21: idiscover
22: co
23: uk/pub/food/mealmaster/recipes/mmkah001
24: zip