Lake Constance Fondue with Your Own Fondue Bread
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients for the fondue
- 250 g Gruyère
- 250 g Tilsiter
- 300 g Appenzeller
- 2 teaspoons cornstarch
- 6 cloves garlic
- 1 dl must or cider
- some nutmeg
- some paprika powder
- some sea salt
- some black pepper
Ingredients for the bread
- 500 g wheat flour
- 2 teaspoons salt
- 20 g fresh yeast (1/2 cube)
- 2 teaspoons sugar
- 1 teaspoon sugar, brown
- 3 dl water
- 1 pinch sugar for the yeast
Print Recipe
Pin Recipe Instructions
- For the fondue bread, put the flour, sugar, brown sugar and salt in a bowl. Crumble the yeast in a glass and add a pinch of sugar. Stir briefly and vigorously with a teaspoon until the yeast becomes liquid. Then put these in the bowl as well. Now add the water and mix everything with a ladle.
- Knead the dough for 10 to 15 minutes, then place in a bowl and cover with a damp cloth. Let rise twice as much in approx. 2 hours at room temperature.
- Then roll out in a rectangular shape to a thickness of about 1 cm. Cut lengthways and widths with a knife to make small bite-sized squares. Let rise for another half an hour on a baking sheet.
- Then bake at 200 degrees for about 30 minutes.
- After cooling, the bread is broken into pieces for the fondue.
- For the fondue, peel the garlic and cut one of the cloves in half. Rub the bottom of the caquelon (fondue pan) with these two halves and add the remaining toes. Dice or grate the cheese and add it to the caquelon along with the cider and starch. Heat and stir diligently until the cheese has turned into a creamy soup. Now add the spices to taste and serve immediately. Dip the pieces of bread into the cheese with the fondue forks and enjoy.
- A little tip: You can also put banana slices in front of the bread and dip them in the cheese. Many are amazed how good this tastes.
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