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Fondue Bread With Sliced Apples And Chutney

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy 10 Servings

INGREDIENTS

2 Eggs
1 lb Muenster cheese, shredded
1 T 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 T Lemon juice
1 c Mango chutney, optional
Sprigs of fresh rosemary

INSTRUCTIONS

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.
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  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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