Fondue Bread

 

Fondue Bread (Fonduebrot)

Temperatures are cooling down here in Switzerland, summer has come to an end, and the winter Fondue season is upon us.  With every great fondue, is needed a good hearty bread.  Typically, we get a ruch (wheat) bread from the baker.  But, for tonight's fondue meal, I decided to try a recipe I've had for a while now.  What a great idea this bread recipe is.  There's a few appealing things about it.  First, the  pre-cut bite size pieces, that's just genius to me.  Second, it's a perfect bread in that it's got a nice harder crust on the top, and a nice, dense yet soft center, so it's perfect for the fondue.  There's a bit of a surprise with the bread too...it has sesame seeds in the dough.  They are a very soft note in the taste, but I'd miss them if they weren't added.   Winter's coming soon across the Northern Hemisphere...go head, whip up a batch of our Heritage Fondue, invite some close friends over and make a memorable batch of fondue bread. 
En Guete!
Course Side Dish
Cuisine Swiss
Prep Time 2 hours 30 minutes
Cook Time 20 minutes
Total Time 2 hours 50 minutes
Servings 5 750g. bread

Ingredients

  • 500 grams white flour
  • 60 grams sesame seeds
  • 1 1/2 tsp salt
  • 10 grams fresh yeast or a packet of dry
  • 1 TBS sugar
  • 3 1/2 DL water

Instructions

  • Combine the water, sugar and yeast and let sit and dissolve for about 5 min.  In a mixer, or by hand, combine the wet with the dry.  Cover, and let rise for about 1.5hr. At this point, after the dough has risen, on a slightly floured surface flatten it out in a circle form like pizza, then fold the bottom the center, the right side to the center, the top to the center, and finally the left side to the center.  then, once more, flatten it out like a pizza dough shape (round), cover and let sit for 30 min.  Note:  this step is to flatten out the air pockets, so that the dough doesn't rise like a normal loaf of bread)
  • Dough after the second rise
  • Set your oven to 200 degrees Celsius.  On a baking sheet lined with paper, put the flat disc of dough on, and add a bit of flour to the top.  Either with a knife, or a ravioli roller, cut the dough, first up, then across.  Be sure the pieces are no larger than 1".  It's a bit tricky because the dough is airy and soft, but keep your cutter floured and just plow through
  • Bake for about 25 minutes, then let cool on a rack.
  • break apart your pieces by hand...should be very easy to do. 
  • picture of the underneath

 

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