Preparing Bread For Fondue: A Simple Guide

Fondue is a fun and interactive way to enjoy a meal with friends or family. The key to a great fondue is to prepare the bread correctly so that it is sturdy enough to dip and hold its shape. The type of bread you use is important, and a brown loaf such as a dunkles St. Gallerbrot or a white loaf like a French baguette are popular options. The bread should be cut into bite-sized cubes or slices thick enough to withstand dipping without falling apart. To add extra flavour, the bread can be grilled or baked with olive oil, butter, or garlic.

How to Prepare Bread for Fondue

Choosing the right bread

When preparing bread for fondue, the type of bread you choose is important. A good-quality bread is essential, but beyond that, the type of flour and the colour of the loaf are also factors to consider.

Firstly, the type of flour you use can vary depending on your preference. Brown flour, such as spelt flour or plain white flour, are both suitable options. You can even opt for a combination of both, as seen in the Little Zurich Kitchen's Fonduebrot recipe, which uses 250g of brown flour and 250g of plain white flour. This creates a unique colour and flavour profile for your fondue bread.

If you prefer a darker loaf, a brown bread such as dunkles St. Gallerbrot, dunkler Pfünder, or Ruchbrot is an excellent choice. These types of bread have a distinct flavour and colour that can enhance the fondue experience. On the other hand, if you favour a lighter-coloured loaf, a traditional white bread is the way to go. A French baguette, for instance, is a popular choice for fondue, offering a neutral flavour that complements the cheese without overwhelming it.

When selecting your bread, it is also important to consider the texture. You'll want a bread that is sturdy enough to withstand the weight of the cheese and any additional toppings without falling apart. A crusty exterior with a soft interior is ideal, providing a satisfying contrast in textures.

Finally, the size and shape of the bread can also vary depending on your preferences. You can opt for a classic loaf, which you can slice into cubes or strips for dipping. Alternatively, you can get creative and shape the dough into squares or even bake it into a bread bowl specifically designed for holding fondue.

Preparing the bread for dipping

• Slice the bread: Cut the bread into slices or cubes of your desired thickness. For a bread bowl, cut a spherical cap in the loaf and remove the soft inner part with a spoon, leaving a regular-shaped cavity.
• Season the bread: Spray or brush both sides of the bread slices with olive oil, butter, or garlic butter. Sprinkle garlic salt or other seasonings of your choice to enhance the flavour.
• Grill or toast the bread: Place the seasoned bread slices on a grill pan or a baking sheet and grill or toast them until they are golden brown and crispy. Keep a close eye on the bread to avoid burning it.
• Cut the bread into cubes: If you are using a bread bowl, cut the removed soft inner part into cubes. You can also cut the bread loaf into cubes before seasoning and toasting, creating bite-sized pieces for dipping.
• Serve with the fondue: Once the bread is grilled or toasted to your liking, serve it alongside the cheese fondue. The crispy, seasoned bread pairs perfectly with the melted cheese.

Remember, the type of bread and thickness of the slices or cubes may vary according to your preference. Experiment with different types of bread and seasonings to find your favourite combination for dipping into fondue.

Making a bread bowl

Ingredients:

• 3 cups warm water
• 1 1/2 Tablespoons active dry yeast (2 packets)
• 2 Tablespoons + 1/2 teaspoon granulated sugar, divided
• 1 Tablespoon salt
• 4 Tablespoons butter, melted
• 7 to 9 cups all-purpose flour, divided
• 1 tablespoon milk
• 1 egg

Step 1: Proof the yeast

Combine the water, yeast, and 1/2 teaspoon of sugar in a small bowl. Stir until the yeast is dissolved. Cover with a towel and let stand until the mixture becomes foamy, which should take about 5 minutes.

Step 2: Mix the dough ingredients

In a large bowl, add the salt, remaining sugar, butter, yeast mixture, and 3 1/2 cups of the flour. Mix until combined.

Step 3: Knead the dough

Slowly add more flour, about 1 cup at a time, until the dough starts to pull away from the sides of the bowl. Knead the dough for about 5 minutes. The dough should not be "sticky", but it may barely stick to your finger. If needed, add a little more flour until you reach the desired consistency. Then, knead for an additional 2-3 minutes.

Step 4: Let the dough rise

Lightly spray another large bowl with nonstick spray. Transfer the dough to the bowl, flipping it over once so both sides are coated. Cover the bowl with a dish towel and let the dough rise until it has doubled in size, which should take about 30-45 minutes.

Step 5: Divide and shape the dough

Punch down the risen dough and divide it into 6 equal pieces for larger bowls or 8 pieces for smaller ones. Remove any air bubbles by patting the dough down with your hands, then fold it into a tight ball. Make a small "X" slit on the top of each dough ball with a serrated knife.

Step 6: Brush with egg wash

Beat an egg with 1 tablespoon of milk to create an egg wash. Lightly brush the tops of each dough ball with a thin layer of the egg wash.

Step 7: Second rise

Cover the dough balls with plastic wrap and let them rise until doubled in size again, which should take about 30-40 minutes.

Step 8: Bake the bread bowls

Preheat your oven to 400°F (204°C). Bake the bread bowls for about 25-30 minutes, or until they are golden brown. Allow them to cool for at least 15 minutes before cutting into them.

Tips:

You can make the dough ahead of time and store it in the refrigerator for up to 2 days. You can also freeze the dough or the baked bread bowls for up to 3 months.

Baking the bread

Ingredients

• 250g of brown flour (e.g. spelt flour or Ruchmehl)
• 250g of plain white flour
• 20g of fresh yeast or 2 teaspoons of dried instant yeast
• Water
• Sugar
• Salt

Method

• Add the flour and salt to a bowl and mix well.
• Add the fresh yeast (crumbled) or dried yeast, sugar, and water. Mix until a dough forms.
• Knead the dough for 10 minutes by hand or 7 minutes with a kitchen machine.
• Put the dough back into the bowl and cover with cling film. Leave to rise until doubled in size, which will take around 1.5-2 hours.
• Cut the dough in half. Roll out both halves of dough to a thickness of 1cm.
• Place the dough onto a baking tray covered in baking parchment. Cut into squares with a knife or pizza cutter—cut almost completely through, as the dough will come back together in the oven.
• Cover with a kitchen towel and let it rest for another 30 minutes.
• Brush the surface with water and sprinkle with flour.
• Bake at 180 degrees Celsius for 20 minutes on the second-lowest rack of the oven.

Serving suggestions

When preparing bread for fondue, it's important to choose a bread with a sturdy crust and a soft, chewy interior. This ensures the bread holds up to the thick, rich fondue without falling apart. Popular choices include French baguette, ciabatta, sourdough, rye bread, or brioche.

Once you've chosen your bread, slice it into bite-sized cubes or pieces. This makes the bread easier to handle and ensures each piece can be fully coated in fondue. To prevent the bread from drying out, slice it just before serving. You can also lightly toast the bread in the oven for a few minutes to add a slightly crunchy exterior, creating a nice contrast to the creamy fondue.

If you're preparing the bread in advance, store it in an airtight container or resealable plastic bag at room temperature. Avoid refrigeration, as this can dry out the bread. If you've toasted the bread, let it cool completely before storing to prevent condensation.

When serving, keep the bread warm by placing it in a covered bowl or breadbasket lined with a cloth napkin. This retains warmth and prevents the bread from getting cold and tough while you enjoy your fondue.

For an extra flavour boost, toss the bread cubes with olive oil and dried herbs or spices before toasting. To toast the bread, spread the cubes on a baking sheet and bake at 350°F for 5-10 minutes, until slightly crisp on the outside but still soft on the inside.

Remember, the key to a great fondue experience is enjoying the process of dipping and savouring each bite. So, gather your favourite breads, set up your fondue pot, and get ready for a delightful and interactive dining experience!

Frequently asked questions