Fondue Bread

By: Ann Sanchez

3½ t. sugar

2 t. salt

2 T. yeast

4 c. flour

½ c. butter or margarine

1 c. milk

2 eggs

2 lbs. muenster cheese, shredded

2 t. almonds, sliced and blanched

Directions:

Combine together the sugar, salt, yeast, and 1 cup of the flour. In a pan heat the butter and milk until they are very warm. With mixer on low, gradually beat the wet mixture into the dry mixture until just mixed, then increase speed and beat it for 2 minutes occasionally scraping the sides of the bowl. Beat in about 1 cup of the flour or just enough to make it a thick batter. Continue to beat the mixture, and add enough flour to make it a soft dough. Turn the dough onto a lightly floured surface and knead it until it's smooth and elastic; it takes about 10 minutes, add more flour while kneading if needed. Shape the dough into a ball, put it into a bowl, cover it and let the dough rest for 15 minutes. Reserve 1 egg white. In large bowl, combine the remaining eggs with the cheese and set it aside. Grease a 9″ round cake pan. On a lightly floured surface, with a lightly floured rolling pin, roll the dough into 6″ x 24″ rectangles. Lengthwise, along the center of the dough, shape the egg cheese mixture into a cylinder. Fold the dough over the filling making about a 1″ overlap. Pinch the seam to seal it. Place the filled rolled dough seam side down in the cake pan, making it a "ring" and overlapping the ends by about 1". Pinch the 2 ends together to seal them. Cover it with a towel and let it rest in warm place for 10 minutes. Brush the loaf with the reserved egg white. 

Bake at 375^° for 1 hour, or until golden brown.