Fondue Bread recipe

1 servings

3 1/2 teaspoons white sugar

2 teaspoons salt

1 tablespoon active dry yeast

4 cups all-purpose flour

1/2 cup margarine

1 cup milk

2 eggs

2 pounds Muenster cheese, shredded

1 egg white, beaten

2 tablespoons whole blanched almonds

Heat milk and butter or margarine over low heat until very warm.

Combine sugar, salt, yeast, and 1 cup of flour in a large bowl.

Stir in hot milk mixture, and beat with mixer on medium speed for 2 minutes.

Beat in 1 more cup of flour, and continue beating for 2 more minutes.

With a wooden spoon, stir in enough flour (about 2 cups) to make a soft dough.

Knead the dough on a lightly floured surface for about 10 minutes, adding more flour as necessary.

Cover dough with bowl, and let rest for 15 minutes.

Meanwhile, shred muenster cheese.

Combine with 1 egg and 1 egg yolk.

On a lightly floured surface and with a floured rolling pin, roll dough into a 24 x 6 inch rectangle.

Spoon the cheese mixture into a log shape lengthwise along the dough.

Fold the dough over the cheese making a 1 inch overlap, and pinch seam to seal.

In a greased 9 inch round cake pan, place roll, seam side down, to make a ring.

Overlap the ends, and pinch to seal.

Cover with a towel.

Let rest 10 minutes.

Brush loaf with egg white, and garnish with blanched almonds, if desired.

Bake at 350 degrees F (175 degrees C) for 1 hour, until loaf sounds hollow when tapped.

Remove bread from pan immediately.

Cool for 15 minutes before slicing into wedges.