Bread twists
Ingredients
for 4 person
| 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 |
| 3 tbsp | water |
| 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 |
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.
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