For summer evenings we like to join around our barbecue, in winter however we prefer a fondue. This is only worth it if you invite at least some friends but not for two persons only. We love it however and last year we discovered soft cheese that can be baked directly in its splint box. The instructions are printet on the box and can’t be misunderstood. It’s not a perfect substitute for a fondue but it tastes good and it’s a real alternative for a small household. To avoid serving only convenience food I usually offer homemade baguette with it. Take some raw vegetables, herbed curd cheese or a fresh salad and you have a delicious supper for a cozy winter evening.
- 9 oz wheat flour
- 1/2 cube of yeast (alt. 1/2 bag of dry yeast)
- 1 table spoon olive oil
- 2 tea spoons salt
- 0.6-0.8 cups of warm water
- 1 whisked egg white
- Heat the oven at 390°F
- Give flour, yeast, oil and salt in a large bowl and start kneeding with the dough hooks of your kitchen machine. Add water successively (s. Notes).The dough needs to rest until its volume has doubled, then divide in halves and form two bars with your hands. Place them on a tray covered with parchment paper and leave to rest further 10 minutes. Then apply the whisked egg white and carve the surface aslope.
- Insertion: middle
- Baking time: about 20 minutes
- The necessary quantity of water depends on the consistence of flour and the other ingredients. That's why I'm adding it step by step until the dough is smooth and peels away from the bowl.
- For a baguette it may be a bit softer than usually.
- If you pepare the double quantity you can leave the white egg off two bars and take them out of the oven 5 minutes before the end of baking time. Then you can freeze them and later, after defrosting, put them in the oven for 5-8 minutes again. Then you should coat them with whisked white egg as well.
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