Gluten-free toast with poppy seeds, cottage cheese or cabbage

1. Prepare yeast from lukewarm water, yeast, sugar and let it rise for 10 minutes.

2. Use a mixer to process the dough from the Bakery mix, melted butter, sugar, egg and finally pour the leaven from the yeast. Let the dough rise for 40 minutes.

3. We then transfer it to a work mat coated with oil, make long rolls and cut them into 1-1.5 cm pieces. Form a ball with oiled hands and place it on a baking sheet lined with baking paper.

4. Bake at 180°C for about 20 minutes until golden.

Roasted poppy seeds for dessert:

Put the cooled toasts in a bowl, sprinkle with poppy seeds mixed with sugar, cover with hot milk or water.

Toasts with cottage cheese on salt :

Put the cooled toasts in a bowl, cover with hot water so that they are completely submerged in water. Cover and let them absorb a little water. Then drain the water, sprinkle lumpy cottage cheese over the toasted bread, add salt, and cover with fried butter.

Toast with sauerkraut on salt :

Put the cooled toasts in a bowl, cover with hot water so that they are completely submerged in water. Cover and let them absorb a little water. Then pour off the water. In the meantime, fry the onion with sauerkraut in oil or butter. Mix the breadcrumbs with roasted cabbage and salt.

A good tip:
We prepare the roasts in the same way as gnocchi, but first we steam them with hot water to soften them a little.

Good tip 2:
We can also prepare toast with cheese and bacon.