*  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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