Raclette plucked Bread

1. First, crumble the yeast and dissolve it in lukewarm water in a bowl. Then add the flour and then the spices. Now knead vigorously with both hands for at least 5 minutes to form a smooth dough. Then leave to rest at room temperature for 2-3 hours. Once the volume has doubled, the dough is kneaded on the floured work surface and shaped into a ball. Now roll out. Now place the dough on a baking tray lined with baking paper and let it relax for 30 minutes.
2. Preheat the oven to 220 degrees O / U heat. Wet the surface of the dough with a little water and then cover. I do this row by row. Now roll up and bake like a snail in a baking pan for 15 minutes. Then the temperature is reduced to 200 degrees and the bread is baked for another 25 minutes. Now you could let the bread cool down and freeze it. Because from here on, the final step is to put it frozen in the oven for another 25 minutes. Then it would be ready to eat.
3. But if you want to eat it now, the liquid butter is mixed with salt and pepper as well as the egg and cream, in order to then spread the bread (while still warm) with it. Spread a few strips of cheese on top and bake for 10 minutes.
4. Unfortunately, I was totally sweaty to take another picture of the bread that was now completely baked. Sorry for that …. will be made up for the next time it is produced.
5. A nice glass of wine and a few grapes ….. I only say pure enjoyment !!!! Have fun baking and bon appetite!

Sweet greetings from “Grandma Spoon” aka Biggi ♥