Cheese Fondue Tower

Preparation

• Dough

  • In a large bowl, using a wooden spoon, combine the flour, sugar, yeast and salt. Add the water and oil. Mix until the dough comes together in a ball. Knead the dough for 5 minutes on a floured work surface until smooth.
  • Shape the dough into a ball and place in a clean, lightly oiled bowl. Cover with a damp dishcloth and let rise in a warm, humid spot for 2 hours or until doubled in volume.
  • With the rack in the middle position, preheat the oven to 350°F (180°C).

• Cheeses

  • Using a very sharp knife, remove the rind from the top of one of the cheeses. Place the cheese, cut-side up, on a plate. Remove the rind from the top and bottom of the other two cheeses and stack them over the first cheese. Compost the cheese scraps.
  • On a lightly floured work surface, roll the dough out to form a 10-inch (25 cm) circle. Place the cheese tower at the centre of the dough. Using a pastry brush, remove any excess flour. Fold the dough over the cheese tower, delicately stretching it to cover the cheese completely. Press the dough together with your hands to seal. Place the wrapped cheese tower in a 13 x 9 inch (33 x 23 cm) baking dish. Let rest for 15 minutes. Using a pastry brush, cover the dough with 1 tbsp (15 ml) of the oil.
  • In a bowl, toss the potatoes with the remaining oil. Season with salt and pepper. Arrange the potatoes around the cheese tower in the baking dish. Bake for 45 minutes or until the dough is nicely browned. Let rest for 5 minutes
  • Using a bread knife, remove the top of the dough to reveal the cheese inside. If the centre of the cheese is not melted and runny, return the baking dish to the oven for 5 minutes.
  • Place the baking dish at the centre of the dinner table. Serve with a selection of cold cuts and sour gherkins, if desired.