Recipe: Beer fondue with lye bread | FOOBY

Mix the flour, salt, sugar and yeast in a bowl. Add the butter and milk, mix, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

On a lightly floured surface, roll the dough into an approx. 26 cm square, place on a baking tray lined with baking paper, sprinkle with a little flour. Cover the dough and leave to rise for a further 30 mins. Mix the bicarbonate of soda with the water, brush the dough with the mixture, sprinkle with salt. Score the dough very deeply using a dough scraper, making approx. 2.5 cm squares.

Approx. 15 mins. in the lower half of an oven preheated to 200 °C. Remove from the oven, brush with milk while still warm, leave the lye bread to cool on a rack.

Rub the garlic around the fondue pot. Add the cheese to the pot. Mix the cornflour with the beer, pour into the pot, season, stir constantly over a medium heat until the cheese has melted and the fondue is creamy. Place the fondue pot on the burner, serve the fondue with the lye bread.

Equipment Needed

Spice Level: