Langos: Hungarian garlic bread to beer
Tip for "self-bread baker" LANGOS is the name of the delicious Hungarian, somewhat oily garlic bread. It is served warm and goes well with Altbier, Kölsch, Pils, yeast or crystal wheat ;-) The effort is rather low for bread bakers, if one has a white bread anyway *. Just finish a larger amount of white bread dough, e.g. 750g of flour instead of the 500 (as usual only lightly salt). After the kneading and walking procedures, remove some of the dough and bake the bread with the rest as usual. Important: at the latest now cold beer or schnapps or both. Press garlic and mix with a little water and olive oil - this will later be painted on the fresh bread. To the point: Use the removed dough with the help of flour to "sausage" and split into small portions. In the example with 250g determines at least 5 pieces of dough. Heat the pan with abundant - 1 to 2cm deep - tasteless vegetable oil (such as sunflower oil). Of course, the deep fryer goes too. Very thin pancakes from the dough pieces roll, pull, squeeze. The shape does not matter - I prefer an oval. Then it's funny - into the hot fat - that must sizzle right neat and the dough pieces throw soon bubbles. Roast and turn neatly golden to brown. Allow the prepared Langos to cool slightly on kitchen paper and spread with the garlic oil. Salt lightly. Possibly. - does not have to be - sprinkle with grated cheese. * Why do I associate this recipe with conventional bread making? I find the work with the dough for a few Langos otherwise too expensive. So you have double benefits. The waiting time for the delicious home-baked bread can not be better used :-)
