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
Garlic butter
Dough
Shape
How it's done
Garlic butter
Place the butter in a bowl along with all the other ingredients up to and including the salt, mix well.
Dough
Mix the flour, cheese, salt and yeast in a bowl. Add 60 g of the garlic butter and the milky water, mix and knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
Shape
Divide the dough into two portions, shape into approx. 70 cm strands that are a bit thinner at the ends. Braid the strands to make a loaf, place on a baking tray lined with baking paper, cover and leave to rise for a further 30 mins. Brush the loaf with egg, sprinkle with cheese.
To bake
Approx. 30 mins. in the lower half of an oven preheated to 200 °C. Remove, brush the warm loaf with the rest of the garlic butter. Serve lukewarm or cold.
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