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Bread twists
45 m active | 1 h 45 m total
Nutrition facts per serving:
  • Energy in kcal about 568
  • Fat about 19g
  • Carbohydrates about 90g
  • Protein about 16g
This is needed
This is needed for 4 people
Dough
  • 0.5 dried oregano
  • 1 rosemary
  • 500 white flour
  • 0.25 yeast
  • 1.5 salt
  • 3.25 water
  • 2 olive oil
Bread twists
  • 3 water
Dip
  • 0.5 lemon juice
  • 100 roasted peppers in oil
  • 20 walnut kernels
  • 40 crème fraîche
  • 0.25 salt
  • pepper
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And that's how it's done
And that's how it's done
Dough
Mix the flour, rosemary, oregano, salt and yeast in a bowl. Add the water and oil, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. On a lightly floured surface, roll out the dough to a 25 x 38 cm rectangle.
Bread twists
Cut the dough lengthwise into 4 strips, brush with a little water. Wrap one strip of dough loosely around each stick. Charcoal/gas/electric grill: Grill the bread twists over/on a medium heat (approx. 180 °C, for approx. 12 mins. all over, allow to cool a little.
Dip
Toast the nuts in a frying pan without any oil until golden brown. Puree the nuts, preserved peppers and lemon juice. Mix in the crème fraîche, season and serve with the bread twists.