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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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An elegant cheese and wine fondue that goes fantastically with potatobread dipping cubes, recipe included. Ingredients:
--bread |
1 pkg. active dry yeast |
1 cup warm water, 110 |
1 cup mashed potato flakes |
1 tbsp. sugar |
2 tbsp. cooking oil |
1 tsp. salt |
1 egg |
1 3/4 to 2 cups flour |
3 tbsp. sesame seeds |
milk |
--fondue |
4 cups (1 lb.) shredded swiss cheese |
1/4 cup flour |
1/4 tsp. salt |
1/4 tsp. nutmeg |
dash of pepper |
1 clove garlic |
2 cups white wine |
2 tbsp. kirch, if desired |
Directions:
1. -Bread-
2. Soften yeast in warm water. Blend in potato flakes, sugar, oil, salt and egg. Add flour gradually to form a stiff dough. Knead on floured surface until smooth, about 1 minute. Place in a greased bowl. Cover; let rise in a warm place until light and doubled, about 1 hour. Sprinkle 1 Tbsp. sesame seeds on greased cookie sheet. Place dough on cookie sheet and press out with your fingers. to a 14x10 rectangle. Brush with milk; sprinkle with 2 Tbsp. sesame seed. Cover and let rise, about 45 minutes.
3. Preheat oven to 400* And bake for 15-18 minutes until golden brown. Remove to cooling rack. Cool. Cut into 1 squares
4. -
5. -Fondue-
6. Preheat covered crockpot on HIGH.
7. In a medium bowl, combine cheese, flour, salt, nutmeg and pepper.
8. In a large heavy saucepan, add wine and heat over medium heat. When bubbles begin rising from the bottom, begin adding cheese, handful at a time, stirring vigorously until cheese begins to melt and blend in. Continue until all cheese is melted and thoroughly blended. Stir in kirch. Cut garlic and rub all over inside of crockpot. Pour in melted cheese. and reduce temperature to LOW. Serve immediately by spearing squares of bread with fork and dipping into the fondue
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