Fondue Bread With Sliced Apples& Chutney

* Exported from MasterCook *

FONDUE BREAD WITH SLICED APPLES & CHUTNEY

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Eggs
1 lb Muenster cheese, shredded
1 tb Minced fresh rosemary
1 lb Frozen white bread dough,
-thawed according to package
-directions
1/3 c Sliced almonds
2 Red apples
2 Green apples
1 tb Lemon juice
1 c Mango chutney, optional
Sprigs of fresh rosemary

1. Adjust oven rack to middle position. Heat oven to
325 degrees. Grease a 9-inch springform pan with
butter or margarine.

2. Reserve 1 egg white for later use. Beat 2 eggs
yolks and 1 egg white in a medium bowl. Add cheese
and rosemary; stir to combine and set aside.

3. Roll thawed dough on a lightly floured work
surface into a rectangle about 6 ny 20 inches. Place
cheese mixture lengthwise on center of dough. Fold the
dough over the filling and pinch to seal seam. Place
roll seam-side down around the outside of the prepared
springform pan to make a ring; pinch ends to seal.
Brush with sliced almonds.

4. Bake for 1 hour. Release pan hinge and remove
bread immediately, allow bread to rest 15 minutes on a
wire rack before serving. Slice apples and place them
in a bowl of cold water that has been mixed with 1
tablespoon lemon juice.

5. Place cheese-filled bread in center of large round
platter. Brain apples and pat dry. Arrange
overlapping in small groupings around the bread.
Garnish with sprigs of fresh rosemary, if desired.
Serve with chutney, if desired. Cut bread into wedges.

Advance preparation: Assemble and freeze, unbaked.
Thaw 6 hours in the refrigerator. Increase baking
time by 5 minutes.

Note: Cheese will shred more easily in the food
processor if it is very cold. Place it in the freezer
for 10 minutes before grating.

Posted By annalea@its.com (Annalea Sommerville) On
rec.food.recipes or rec.food.cooking



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