Beer fondue with lye bread
Ingredients
for 4 people
| 500 g | zopf flour |
| 1 ½ tsp | salt |
| 1 tbsp | sugar |
| ½ cube | yeast (approx. 20 g), crumbled |
| 50 g | butter, soft |
| 3 dl | milk |
| a little | zopf flour |
| ½ tsp | sodium bicarbonate |
| 1 tbsp | water, boiling |
| ¼ tsp | sea salt |
| 1 tbsp | milk |
| 1 | garlic clove, cut in half |
| 800 g | fondue cheese mix (e.g. moitié-moitié, i.e. half Gruyère, half Vacherin) |
| 1 ½ tbsp | Maizena cornflour |
| 3 ⅓ dl | light beer |
| a little | nutmeg |
| a little | pepper |
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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