Lake Constance fondue with homemade fondue bread

Ingredients for 4 servings:

• 250 g Gruyère cheese
• 250 g Tilsiter
• 300 g Appenzeller
• 2 tsp cornstarch
• 6 cloves garlic
• 1 dl must or apple wine
• some nutmeg
• some paprika powder
• some sea salt
• some pepper, black
• 500 g wheat flour
• 2 tsp salt
• 20 g fresh yeast (1/2 cube)
• 2 tsp sugar
• 1 tsp brown sugar
• 3 dl water
• 1 pinch(s) sugar for the yeast

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

simple

For the fondue bread, put the flour, sugar, brown sugar, and salt in a bowl. Crumble the yeast into a glass and add a pinch of sugar. Stir briefly and vigorously with a teaspoon until the yeast becomes liquid. Then add the yeast to the bowl. Now add the water and mix everything well with a ladle. Knead the dough for 10 to 15 minutes, then transfer it to a bowl and cover with a damp cloth. Leave to rise at room temperature for about 2 hours until it has doubled in size. Then roll out into a rectangle about 1 cm thick. Cut lengthwise and widthwise with a knife to create small bite-sized squares. Leave to rise for another half hour on a baking sheet. Then bake at 200 degrees Celsius for about 30 minutes. Once cooled, the bread is broken into pieces for the fondue. For the fondue, peel the garlic and halve one of the cloves. Rub the bottom of the fondue pan with these two halves and add the remaining cloves. Dice or grate the cheese and add it to the fondue pan along with the cider and cornstarch. Heat, stirring constantly, until the cheese has become a creamy broth. Season to taste and serve immediately. Dip the bread pieces into the cheese with the fondue forks and enjoy. A little tip: You can also place banana slices in front of the bread and dip them into the cheese. Many people are amazed at how good this tastes.