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
To shape
To bake
Fondue
How it's done
Dough
Mix the flour, salt, sugar and yeast in a bowl. Add the butter and milk, mix, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
To shape
On a lightly floured surface, roll the dough into an approx. 26 cm square, place on a baking tray lined with baking paper, sprinkle with a little flour. Cover the dough and leave to rise for a further 30 mins. Mix the bicarbonate of soda with the water, brush the dough with the mixture, sprinkle with salt. Score the dough very deeply using a dough scraper, making approx. 2.5 cm squares.
To bake
Approx. 15 mins. in the lower half of an oven preheated to 200 °C. Remove from the oven, brush with milk while still warm, leave the lye bread to cool on a rack.
Fondue
Rub the garlic around the fondue pot. Add the cheese to the pot. Mix the cornflour with the beer, pour into the pot, season, stir constantly over a medium heat until the cheese has melted and the fondue is creamy. Place the fondue pot on the burner, serve the fondue with the lye bread.
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