Haringkake(Hardanger Lefse)

• 3 pkg. dry yeast
• 1 c. warm potato water
• 6 c. milk, scalded
• 1 c. sugar
• 9 to 10 c. flour
• 3/4 c. shortening or lard
• 1 Tbsp. salt
• 4 c. graham flour

1. Soften yeast in warm potato water 5 to 10 minutes.
2. Add sugar, shortening and salt to scalded milk.
3. Let cool.
4. Combine yeast with milk.
5. Add graham flour.
6. Beat mixture until smooth.
7. Let set until it makes soft sponge, about 1 hour.
8. Add enough flour to make soft dough.
9. Put dough in greased bowl; turn over to grease surface. Cover and let rise in warm place until double in size.
10. Shape into small buns (size of egg).
11. Let rise on greased sheets.
12. Roll out thinly, first using lefse rolling pin, then using special Haringkake rolling pin.
13. Use plenty of flour to keep dough from sticking.
14. Fold over clean stick and transfer dough to lefse griddle; bake at low setting until browned on both sides.
15. Put on clean towel to cool and become crisp.
16. Will keep indefinitely if stored in a dry place.

yeast, water, milk, sugar, flour, shortening, salt, graham flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=475356 (may not work)