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1
A few hours before preparing the fondue, prepare the bread.
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2
Mix premixed flour and all purpose flour and add 300 ml water.
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3
Knead well.
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4
If the mixture is too dry, add a little more water.
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5
Mix thoroughly for about 5 minutes.
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6
Roll dough into a ball, cover with a cotton cloth and let rise for 1 hour.
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7
Preheat oven to 200u00b0C (approximately 400u00b0F).
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8
Divide the dough into three portions.
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9
Roll out portions of dough and sprinkle one with ham, one with black olives and one with nuts.
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10
Shape each piece into a breadstick (long French bread type) and place on a baking tray.
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11
Let rise for at least 30 minutes.
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12
Bake for 20-25 minutes at 200u00b0C (approximately 400u00b0F).
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13
Cool on rack. For the fondue, grate the cheeses.
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14
Rub the fondue pan with cut side of garlic clove and place on stovetop burner.
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15
Add cheeses, except Roquefort, and a few drops of lemon juice.
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16
Heat mixture over medium heat.
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17
Stirring constantly with a wooden spoon, add half of white wine.
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18
Dissolve cornstarch in remaining wine and stir into cheese mixture.
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19
Continue stirring.
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20
Tip: Cornstarch helps the cheese remain creamy and spread evenly on the bread.
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21
When the mixture becomes creamy, add brandy and let the alcohol evaporate.
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22
Season with nutmeg and freshly ground black pepper.
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23
To serve, arrange bread in small pieces on a serving platter and serve frankfurter sausages and apple slices on another serving platter.
