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Title: Kefse (Norwegian Fried Potato Bread)
Categories: Ethnic Scandinavia Bread
Yield: 20 Servings
| 5 | c | Hot mashed potatoes |
| (No milk, margarine, salt) | ||
| 1/4 | c | Shortening |
| 2 | tb | Milk |
| 1 1/2 | ts | Salt |
| 2 | c | All purpose flour |
Peel, cube potatoes, boil in non salted water until soft. Drain.
Beat mashed potatoes, shortening, milk and salt until no lumps remain. Cover and refrigerate until completely chilled, at least four hours.
Turn potato mixture onto floured surface; knead in the flour. (Dough will be soft) Divide into 20 equal parts; shape each part into a ball. (For best results, work with four or five balls of dough at a time; cover and refrigerate remaining dough balls until needed) Shape each ball into a flattened round on heavily floured board. Roll each round as thin as possible into a 10 or 12 inch circle with a floured stockinete covered rolling pin or LEFSE rolling pin. Lift dough occasionally with spatula to make sure it is not sticking, adding flour to board as needed.
Heat ungreased griddle or LEFSE baker or electric skillet to 400 degrees. Place circles on griddle and cook until blisters form and brown spots appear on bottom, about one minute on each side. Watch carefully. DO NOT overcook. Lefse should be soft, not crisp.
Stack cooked LEFSE between two towels to prevent drying. Wrap in plastic wrap and refrigerate no longer then three days or freeze no longer than one month. To serve, fold each circle into quarters or roll up.
BC International
== Courtesy of Dale & Gail Shipp, Columbia Md. == From: Gail Shipp Date: 03-19-96
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