for 4 people

Dough

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

To shape

a little	zopf flour
½ tsp	sodium bicarbonate
1 tbsp	water, boiling
¼ tsp	sea salt

To bake

1 tbsp

milk

Fondue

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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