Fun Do Fondue
|Active dry yeast||1 Tablespoon (1 Package)|
|Warm water||1 Cup (16 tbs)|
|Mashed potato flakes||1 Cup (16 tbs) (Pillsbury Hungry Jack)|
|Cooking oil||2 Tablespoon|
|All purpose flour||2 Cup (32 tbs) (Pillsbury Best)|
|Sesame seed||3 Tablespoon|
|Shredded swiss cheese||1 Pound (4 Cups)|
|Flour||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm)|
|White cooking wine||2 Cup (32 tbs)|
Bread: 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 greased bowl.
Cover; let rise in warm place until light and doubled, about 1 hour.
Sprinkle 1 tablespoon sesame seed on greased cookie sheet.
Place dough on cookie sheet and roll out to 14x10-inch rectangle.
Brush with milk; sprinkle with 2 tablespoons sesame seed.
Cover; let rise until light, about 45 minutes.
Bake at 400° for 15 to 18 minutes until golden brown.
Remove to cooling rack.
Cut into 1-inch squares.
Fondue: Combine cheese, flour, salt, nutmeg and pepper.
Cut garlic and rub over inside of earthenware fondue dish or chafing dish.
Add wine and heat over direct heat.
When tiny bubbles begin rising from 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.