t it can only handle bread dough made with a
f salt and flour to bread machine and mix until it
add ingredients, in this order to bread machine.
cook on\"basic\" cycle.
May use 2 cups Gruyere cheese and 2 cups Emmenthaler cheese instead of Cheddar and Parmesan cheese, or 4 cups Swiss cheese.
Thaw frozen bread until it can be cut
In large bowl, mix grated cheese and flour.
Set aside; rub inside of 3-quart saucepan with garlic and discard garlic.
Add grape juice and lemon juice; heat until liquid bubbles.
Turn heat low.
With saucepan still on low heat, gradually add cheese/flour mixture, 1/2 cup at a time, stirring constantly with a wooden spoon until cheese melts.
Season with salt, pepper and nutmeg. Transfer to a fondue pot and serve with crusty French bread. Recipe yields 3 1/2 cups of fondue sauce.
nd water and brush the bread with this mixture.
Let
BASIC BREAD:
Mix the flours, salt
Preheat the oven to broil.
In medium bowl, combine mayonnaise, wine, scallion and mustard and mix well. Stir in the Swiss cheese.
Place the 2 halves of bread, cut side up, under the broiler and toast lightly. Remove from oven and spread the cheese mixture evenly over each half. Return to the oven for 3-5 minutes or until the cheese is brown and bubbly. Slice bread and serve.
Slice bread.
Then put a slice of Swiss cheese between each piece.
Add mustard to butter.
Pour over bread.
Bake in 350\u00b0 oven until cheese is melted and top of bread is brown.
Serve hot as an appetizer.
Slice bread diagonally. Place Swiss cheese in every slice. Put bread on foil on cookie sheet.
Mix the remaining ingredients with the melted butter.
Pour over bread.
Seal foil. Bake at 350\u00b0 for 45 to 60 minutes.
Serve warm.
n the hollowed out Sourdough bread bowls.
Trim crust from bread leaving bottom crust intact.
Make diagonal cuts 1-inch apart in bread.
Do not cut completely through bread into slices, but leave bottom crust intact.
Slice the bread on the bias about 1/2 an inch thick.
Spread the butter over the bread slices.
Sprinkle the butter with the Ovaltine Powder.
Variations:
Toast bread.
Use peanut butter instead of butter(this is American,not Swiss).
Take bread and cut it into 1-inch slices, being sure not to cut all the way through the loaf.
Place loaf on foil with enough foil to cover loaf.
Place 1 slice of folded Swiss cheese into each cut.
Butter top and sides of loaf with mixture of remaining ingredients.
Wrap bread in the foil and bake about 20 minutes at 350\u00b0.
Serve warm.
Trim top and side crusts from bread, leaving bottom crust intact.
Make diagonal cuts, 1-inch thick, through the bread but not through the bottom.
Combine all remaining ingredients. Spread half the butter mixture between bread slices.
Use remaining mixture to frost top and sides of bread.
Place bread in foil boat; cover loosely with another sheet of foil.
Bake at 425\u00b0 for 20 to 30 minutes.
For last 5 minutes, remove foil to allow bread to brown.
Yield:
18 to 24 servings.
Make diagonal cuts at 1-inch intervals in loaf of bread, cutting to, but not through, the bottom crust.
In bowl, combine all ingredients and then spread between the slices of bread. Place bread on baking sheet.
Cover loosely with foil.
Bake at 425\u00b0 for about 15 minutes.
Uncover and bake 5 minutes longer or until browned.
Take top off loaf and cut grids 1 1/2-inches (almost to bottom).
Place 1 cut of
Swiss
cheese
in each slot, using 1 pound.
Place pan in round pan.
Blend together the balance of ingredients and spread
on top of bread like icing of cake and bake at 350\u00b0
for
30
minutes.
Remove
and
cool\t2 minutes. (Good for a party.)
Melt together butter, mustard, lemon juice, poppy seed, Beau Monde and onion.
Cut bread in crisscross pattern.
Drizzle butter between slices.
Then, place sliced Swiss cheese between slices. Bake at 350\u00b0 for 30 minutes.
Trim top and side crusts from bread, leaving bottom crust intact.
Make diagonal cuts, 1-inch thick, through the bread, but not through bottom.
Combine all remaining ingredients.
Spread half the butter mixture between bread slices.
Use remaining mixture to frost top and sides of bread.
Place bread in foil boat; cover loosely with another sheet of foil.
Bake at 425\u00b0 for 25 to 30 minutes.
Uncover for the last 5 minutes.