for 4 people

Dough

500 g	pizza flour
1 ¾ tsp	salt
½ cube	yeast (approx. 20 g), crumbled
3 dl	water
½ bunch	flat-leaf parsley, finely chopped
1	garlic clove, squeezed

Bread twists

4	wooden sticks or thick wooden skewers

Grill (charcoal/gas/electric grill)

2 tbsp	olive oil
2	garlic cloves, squeezed

Fondue

800 g	fondue cheese mix
1 ½ tbsp	Maizena cornflour
3 dl	white wine

Grill (charcoal/gas/electric grill)

¼ tsp	nutmeg
	salt and pepper to taste

How it's done

Dough

Mix the flour, salt and yeast in a bowl. Pour in the water, mix and knead into a soft, smooth dough. Add the parsley and garlic, knead briefly. Cover the dough and leave to rise at room temperature for approx. 2 hrs. until doubled in size.

Bread twists

Divide the dough into 4 equal portions, shape into strands approx. 40 cm long. Wrap one strand of dough loosely around each stick.

Grill (charcoal/gas/electric grill)

Mix the oil and garlic, brush the bread twists with the mixture and, with the lid open, grill/bake over/on a medium heat (approx. 200 °C) for approx. 12 mins. on all sides. Leave the bread to cool on a rack.

Fondue

Place the cheese in a cast-iron pan (see note). Mix the cornflour into the wine, pour into the pan, mix well.

Grill (charcoal/gas/electric grill)

Heat the fondue over a medium heat (approx. 200°C), stirring until the cheese has melted and the fondue is creamy, then season. Serve the fondue with the bread twists.

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