1 (32oz.) package frozen white bread dough, thawed
1 TBL. Butter or margarine, melted
1 egg white, lightly beaten
1 TBL. Water
2 TBL. Sliced almonds
1 (8-in) round fully ripened Brie, chilled
1 (12oz.) jar strawberry or peach preserves
Garnish: strawberry fan
Combine 2 sections of dough into 1 large ball; divide into thirds. Shape each portion into a 43 in rope on a lightly floured surface. Braid ropes together.
Invert an 8-inch round cake pan onto center of greased baking sheet. Grease outside of cake pan. Wind braided dough around cake pan. Join ends of braid; pinch ends to seal. Brush braid with melted butter. Cover and let rise in warm place (85°), free from drafts, 45 min. or until double in bulk.
Combine egg white and water; stirring well. Brush mixture over bread and sprinkle with almonds. Bake at 375° for 25 minutes or until golden. Carefully transfer bread ring and cake pan to a wire rack; let cool slightly. Remove cake pan from bread ring. Let bread ring cool completely.
Reduce oven temperature to 350°. Remove rind from top of Brie, leaving sides intact. Place cheese on baking sheet; top with preserves. Bake at 350° for 12 to 15 minutes or until cheese softens slightly.
Place bread ring on a serving platter. Carefully transfer cheese to center of ring. Garnish, if desired. Serve immediately
This recipe is from an old Southern Living our best Five-Star Recipes, page 10. This book is from 1997.
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