Bread twists

Total: 1 hr 45 Min. | Active: 45 Min.
vegetarian
Nutritional value / person: 568 kcal
, Fat: 19 g
, Carbohydrate: 90 g
, Protein: 16 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

500 g white flour
1 tbsp rosemary, finely chopped
½ tbsp dried oregano
1 ½ tsp salt
¼ cube yeast
3 ¼ dl water
2 tbsp olive oil

Bread twists

3 tbsp water

Dip

20 g walnut kernels
100 g roasted peppers in oil, drained
½ tsp lemon juice
40 g crème fraîche
¼ tsp salt
a little pepper
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How it's done

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Dough

Mix the flour, rosemary, oregano, salt and yeast in a bowl. Add the water and oil, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. On a lightly floured surface, roll out the dough to a 25 x 38 cm rectangle.

Bread twists

Cut the dough lengthwise into 4 strips, brush with a little water. Wrap one strip of dough loosely around each stick.

Charcoal/gas/electric grill: Grill the bread twists over/on a medium heat (approx. 180 °C, for approx. 12 mins. all over, allow to cool a little.

Dip

Toast the nuts in a frying pan without any oil until golden brown. Puree the nuts, preserved peppers and lemon juice. Mix in the crème fraîche, season and serve with the bread twists.

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