Fontina Stuffed French Bread Recipes

FONTINA STUFFED FRENCH BREAD

Steps:

• Preheat oven to 375°F
• In small skillet, sauté onion in oil until soft, 3 to 4 minutes. In medium bowl, toss sautéed onions with peppers, parsley, thyme, fontina cheese and ham. Season to taste with salt and pepper.
• To hollow rolls, cut off one end and set aside. Using a thin bladed knife, gently cut the center out of each bread, leaving 3/8 inches around the edge.
• Use a small spoon to scrape out inside bread and discard. Stuff 1/4 filling mixture into the rolls by using the end of a wooden spoon to gently push filling into bread. Replace cut-off end and wrap each bread with foil, leaving open on top.
• Place stuffed breads on baking sheet. Bake 10 to 15 minutes, until bread is crisp and filling is warm. Slice with a good serrated bread knife (so you don't smoosh it) and serve.

GARLIC FONTINA BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the sugar, shortening, garlic powder, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Stir in 1-1/2 cups cheese., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Preheat oven to 375°., Punch dough down. Shape into 2 loaves. Place in 2 greased 9x5-in. loaf pans. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with oil and sprinkle with remaining cheese., Bake for 30-35 minutes or until golden brown. Cool on a wire rack.