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Print this Recipe    Fondue Bread

FONDUE BREAD WITH SLICED APPLES AND CHUTNEY
Yield: 10 to 12 servings

2 eggs
1 pound Muenster cheese, shredded, see note
1 tablespoon minced fresh rosemary
1 loaf (1 pound) frozen white bread dough, thawed
1/3 cup sliced almonds
2 each: red, green apples
1 tablespoon lemon juice
1 cup mango chutney, optional
Sprigs fresh rosemary, optional

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

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.

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.

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.

Place cheese-filled bread in center of large round platter. Drain
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.

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

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