Ingredients
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
Bread twists
Dip
How it's done
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.
How-tos
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