INGREDIENTS
250 g „Zopfmehl“ or white flour
6 g fresh yeast
Pinch of sugar
30 g butter at room temperature
170 g milk
5 g salt
1
egg yolk
60 g coffee creamer / cream
OPERATING THE GAS KETTLE GRILL
Funnel
EASY FLIP
:
Indirect position
Lid:
closed
Preheat:
5 minutes, at level
, lid closed
SWISS SUNDAY BREAD
PREPARATION
Beat together yeast, sugar, butter and milk in a jug, allow to sit for 30 minutes. Place flour in a bowl. Add liquid to the flour and kneed. As soon
as the dough starts to bind, add salt and kneed further until the dough is nice and elastic. Cover bowl with a moist towel and leave dough to rise
for around an hour. Preheat grill for around five minutes at 250° C on indirect heat. Divide dough into two portions, rolling each portion into a
50 cm-long strand and winding to create a plait. Place on baking parchment. Thin the egg yolk with a few drops of water and brush it over the
loaf. Place the loaf and baking parchment directly on the grid and bake for 30 to 35 minutes at 200° C on indirect heat. Remove and brush with
coffee creamer whilst still warm. Allow to cool.
INDIRECT
DIR
ECT
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