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Name: Lefse
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 c Sour milk; or buttermilk; 1/4 c Sugar; 6 tb Corn syrup; 1/2 ts Baking soda; 1/8 ts Cardamom; 3 1/2 c All-purpose flour

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INGREDIENTS

1 c Sour milk; or buttermilk
1/4 c Sugar
6 tb Corn syrup
1/2 ts Baking soda
1/8 ts Cardamom
3 1/2 c All-purpose flour

INSTRUCTIONS

Combine the ingredients and work the mixture with the hands, or in an electric mixer with a dough hook, to make a soft, pliable dough. Divide the dough into two pieces and roll each piece about 1/8 inch thick into a square, oblong, or circle. Cut into squares or circles with a 4-6 inch cutter. Bake on a lightly floured griddle, over quite low heat, 12-15 minutes one each side. The lefse should color very slightly. Ellen C. From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : Beard on Bread, James Beard,pp. 171-172 (Ellen C. Rakes) NOTES : "Lefse is a rather unusual flatbread of Scandinavian origin, and there are many different recipes for it. It can be eaten warm or cold. When cold, it grows quite firm and crisp, but it is traditionally dipped lightly into water and softened before being rolled with a filling or simply spread with butter. When it is eaten warm, it should be taken from the griddle, folded into a napkin, and served with butter, cheeses, preserves, or other fillings. In either case, it is easy to prepare and delightful to eat."

NOTES

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Lefse

1 c Sour milk; or buttermilk
1/4 c Sugar
6 tb Corn syrup
1/2 ts Baking soda
1/8 ts Cardamom
3 1/2 c All-purpose flour

Combine the ingredients and work the mixture with the hands, or in an  electric mixer with a dough hook, to make a soft, pliable dough.  Divide  the dough into two pieces and roll each piece about 1/8 inch thick into a  square, oblong, or circle.  Cut into squares or circles with a 4-6 inch  cutter.  Bake on a lightly floured griddle, over quite low heat, 12-15  minutes one each side.  The lefse should color very slightly.    Ellen C. <ellen@brakes.elekta.com>  From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe    Recipe By     : Beard on Bread, James Beard,pp. 171-172 (Ellen C. Rakes)  NOTES : "Lefse is a rather unusual flatbread of Scandinavian origin, and     there are many different recipes for it. It can be eaten warm or     cold.  When cold, it grows quite firm and crisp, but it is     traditionally dipped lightly into water and softened before being     rolled with a filling or simply spread with butter. When it is     eaten warm, it should be taken from the griddle, folded into a     napkin, and served with butter, cheeses, preserves, or other     fillings.  In either case, it is easy to prepare and delightful to     eat."

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Nutrition

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Serving Size: 1 Serving (686g)
Recipe Makes: 1 Servings

Calories: 2401
Calories from Fat: 40 (2%)

Amt Per Serving		% DV

	Total Fat 4.5g	6 %
	Saturated Fat 0.7g	3 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 1.8g
Cholesterol 0mg		0 %
Sodium 6245mg		215 %
Potassium 549.3mg		14 %
Total Carbohydrate 548.5g		161 %
	Dietary Fiber 11.9g	48 %
	Sugars, other 536.6g
Protein 43.3g		62 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2401

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