Classic Stick Bread with various Dips

Name: Classic Stick Bread with various Dips
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: European
Ingredients: 10 g Fresh yeast; 500 g Wheat Flour; 250 g Quark; 200 g Sour cream; 1 bunch Fresh Chives; 30 ml Olive oil; 10 g Sugar; 300 ml Water; 2 g Black Pepper; 5 g Paprika powder; 9 g Salt

40 min

4 servings

Medium

Enjoy this timeless campfire treat, perfect for a cozy evening outdoors. The fluffy stick bread pairs wonderfully with homemade herb quark and a creamy paprika dip.

Steps

In a large bowl, dissolve the fresh yeast and sugar in lukewarm water. Let it sit for 5 minutes until foamy. Add the wheat flour, 5g of salt, and olive oil, then mix until a shaggy dough forms.

Transfer the dough to a lightly floured surface and knead thoroughly for 8-10 minutes until it is smooth and elastic. The dough should no longer stick to your hands.

Place the kneaded dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 60 minutes, or until it has doubled in size.

While the dough is rising, prepare the dips. For the herb quark dip, combine the quark with finely chopped chives, 2g of salt, and 1g of black pepper. For the paprika dip, mix the sour cream with sweet paprika powder, 2g of salt, and 1g of black pepper.

Once the dough has risen, punch it down gently and divide it into 8-10 equal pieces. Roll each piece into a long strand, then spirally wrap it around a clean, sturdy stick (ensure it's safe for cooking).

Hold the stick bread carefully over glowing embers of a campfire or grill, rotating it slowly and evenly. Bake for 15-20 minutes until golden brown and cooked through. Serve immediately with the prepared dips.