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
Utensils
One cooking pot (approx. 24 cm in diameter) with lid (min. heat 240°C)
How it's done
Dough
Mix the flour, baking powder and salt in a bowl. Add the beer and yoghurt, mix well with a risotto spoon until you have a soft, runny dough. Line a second bowl with a circle of baking paper (approx. 30 cm in diameter), place the dough on top.
To bake
Place the cooking pot (incl. lid) in the lower half of a cold oven. Preheat the oven to 240°C. Place the dough and baking paper in the pot, cover and bake for approx. 30 mins., remove the lid, bake for a further 15 mins. Remove the bread from the oven, leave to cool on a cooling rack.
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