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Alpine tear-and-share bread
30 m active | 3 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 342
  • Fat about 17g
  • Carbohydrates about 32g
  • Protein about 15g
This is needed
This is needed for 700 g
Dough
  • 200 g mealy potatoes
  • salted water, boiling
  • 1 tsp salt
  • 300 g brown flour
  • 0.25 cube yeast (approx. 10 g)
  • 100 g sour single cream
  • 0.5 dl water
To shape the bread
  • 130 g country bacon whole, rind removed, diced
  • 4 tbsp fried onions
  • 100 g tangy Appenzeller, cut into cubes
Tools
  • One loaf tin (approx. 25 cm), lined with baking paper
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And that's how it's done
And that's how it's done
Dough
Cook the potatoes, uncovered, in boiling salted water for approx. 20 mins. until soft. Remove the potatoes, allow to cool slightly. Mix the flour, salt and yeast in a bowl. Add the sour single cream and water. Peel the potatoes, pass through a food mill and into the flour, mix and knead into a soft, smooth dough. Cover the dough and leave to rise at room temperature for approx. 1½ hrs.
To shape the bread
Knead the bacon, cheese and fried onions into the dough. On a lightly floured surface, shape the dough into approx. 20 balls, layer in the prepared tin. Cover the dough and leave to rise again at room temperature for approx. 30 mins.
To bake
Approx. 45 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool on a rack.