{"id":13713,"date":"2016-09-20T08:08:28","date_gmt":"2016-09-20T06:08:28","guid":{"rendered":"http:\/\/www.helvetibox.ch\/de\/?p=13713"},"modified":"2026-03-03T20:46:55","modified_gmt":"2026-03-03T19:46:55","slug":"rezept-appenzeller-chaeseflade","status":"publish","type":"post","link":"https:\/\/www.helvetibox.ch\/de\/rezept-appenzeller-chaeseflade\/","title":{"rendered":"Rezept Appenzeller Ch\u00e4seflade"},"content":{"rendered":"

Der bekannte Ch\u00e4sflade aus Appenzell war fr\u00fcher ein Nebenprodukt der Brotproduktion. Deshalb wird er heute noch aus Brot- und nicht aus M\u00fcrbeteig hergestellt. \u00dcberbacken wird der Ch\u00e4sflade mit einer Masse aus Appenzeller K\u00e4se, Anis und Milch.<\/p>\n<\/div><\/div><\/div><\/div>

Zutaten<\/strong><\/h3>\n

F\u00fcr ein rundes Backblech (\u00d8 26 \u2013 28 cm)<\/em><\/p>\n

Brotteig<\/u> (evtl. fertiger Pizzateig):<\/p>\n

1\/3 W\u00fcrfel Hefe<\/p>\n

1\/2 TL Zucker<\/p>\n

300 g Weiss- oder Halbweissmehl<\/p>\n

1 TL Salz<\/p>\n

ca. 2 dl Wasser<\/p>\n

Guss<\/u>:<\/p>\n

3 EL Weiss- oder Halbweissmehl<\/p>\n

1 dl Milch<\/p>\n

2,5 dl Rahm<\/p>\n

2 Eier<\/p>\n

eine Prise Salz<\/p>\n

etwas gemahlener Anis und Koriander<\/p>\n

Belag<\/u>:<\/p>\n

1 mittelgrosse Zwiebel<\/p>\n

200 g Appenzeller<\/p>\n

 <\/p>\n<\/div><\/div><\/div>

Zubereitung<\/strong><\/h3>\n
    \n
  1. In einer Sch\u00fcssel Mehl und Salz vermischen.<\/li>\n
  2. Die mit Zucker aufgel\u00f6ste Hefe und das Wasser hinzugeben.<\/li>\n
  3. Alle Zutaten zu einem festen Teig verarbeiten und zugedeckt in der W\u00e4rme eine Stunde aufgehen lassen.<\/li>\n
  4. Die Zwiebel sch\u00e4len, halbieren und in feine Streifen schneiden.<\/li>\n
  5. Den K\u00e4se an der R\u00f6stiraffel reiben.<\/li>\n
  6. F\u00fcr den Guss das Mehl mit der Milch glatt r\u00fchren. Den Rahm und die Eier dazuf\u00fcgen, die Masse w\u00fcrzen und verr\u00fchren.<\/li>\n
  7. Den Backofen auf 200\u00b0C vorheizen. Das Backblech einfetten.<\/li>\n
  8. Auf etwas Mehl den Teig rund auswallen und das Blech belegen, dabei einen zirka 2 cm breiten Rand hochziehen.<\/li>\n
  9. Mit Gabel den Teigboden einstechen.<\/li>\n
  10. Erst die Zwiebeln, dann den K\u00e4se auf dem Boden verteilen. Den Guss dar\u00fcber giessen.<\/li>\n
  11. Den Fladen 40 bis 50 Minuten im unteren Ofendrittel goldgelb backen.<\/li>\n
  12. Den warmen Appenzeller Ch\u00e4sflade mit gr\u00fcnem Salat servieren.<\/li>\n<\/ol>\n<\/div><\/div><\/div><\/div>

    Tipp: In kleine St\u00fccke geschnitten zum Ap\u00e9ro servieren<\/p>\n

    Quelle: Bio Suisse<\/a> \/ Appenzellerland<\/a><\/p>\n<\/div><\/div>

    ← <\/span>HelvetiBox N\u00b025 \u2013 Regionale Produkte aus Appenzell Ausserrhoden<\/span><\/a><\/span>Rezept Luzerner Lebkuchen<\/span> →<\/span><\/a><\/span><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":329,"featured_media":13712,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[118,53],"tags":[],"dipi_cpt_category":[],"class_list":["post-13713","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-box-n25-appenzell-ausserrhoden","category-rezepte"],"yoast_head":"\nRezept Appenzeller Ch\u00e4seflade - HelvetiBox<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.helvetibox.ch\/de\/rezept-appenzeller-chaeseflade\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Rezept Appenzeller Ch\u00e4seflade - 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